The filling of the bricks have to be well cooked before frying because once in the oil everything will be very quick.
The tricky bit is for the raw egg not to escape from the sealed brick before frying, but we succeeded with flying colours in this step! The egg came out perfect, slighly cooked and just runny enough. Oishiii...

Serves 2 (5 bricks, 2 of them with egg)
- 5 large or 10 small sheets of brick dough
- 2 eggs
- about 300gr minced meat (a mix)
- 1 small onion (or 1/2 onion), finely chopped
- 2 tablespoons white wine
- salt, pepper
- 1 teaspoon cumin powder
- a few drops of Tabasco
- a pinch of allspice
- a few leaves of coriander, chopped
- 2 tablespoons dried raisins, soaked in water for half an hour and drained
- flour and water to seal the bricks
- vegetable oil for frying

Lay a sheet of brick dough on a deep soup plate (If you are using a small sheet you will need a second one on top of the filling. If it is a large sheet just fold it on itself over the filling).
Add some filling (2-3 tablespoons) and make a small well in the center for the egg.

Deep fry the bricks for a couple of minutes on each side.
Serve as soon as they are done, with drizzles of lemon juice and a green salad.

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