Often eaten on the go—or to break a fast at the end of the day during Ramadan—brika is a savoury pastry from Tunisia, made with some of the most common elements in the nation’s cuisine: tuna, egg and potato. This delicious parcel is filled, folded into a triangle, then deep-fried briefly to crisp the crust while the egg inside stays runny. Pastries like this, of all shapes, sizes and fillings, can be found everywhere from Northern Africa to Eastern Europe. The trick to our brika’s extra-crispy exterior? Spring roll wrappers instead of brik pastry!
Рубрика: Quiches and Savoury Pies
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Triple-Cream and Leek Mini Quiche with Pea Salad
A seductive showstopper for a weekday dinner or weekend brunch, these dreamy, creamy quichettes are pretty as a picture—and pretty delicious, too.
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Meatloaf en Croûte
When Brigitte and Ricardo have people over, they love to serve dinner family-style. That way everyone can serve themselves and focus on enjoying each other’s company. At Christmastime, they typically serve a turkey as their big showstopper, but also this magnificent meatloaf en croûte. The classic French recipe demands quite a bit of expertise, but this express version is almost as easy as making a traditional meatloaf! The key is the easy-as-pie dough: a sort of hybrid between short crust and puff pastry, with an amazing buttery crunch. Would it be bragging to say it’s one of the best crusts we’ve ever tasted?
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Chili Pot Pie
In a traditional chili pot pie, a ramekin or casserole dish is filled with chili, the covered with cornbread batter and baked. To save time, we ditched the cornbread for an express version that has huge Tex-Mex flavour. Three words: cheesy quesadilla toppers.
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Maple-Glazed Pork Belly Tart
We’re gettin’ piggy for sugaring-off season with this maple-soy-lacquered, tarted-up pork belly.
