About this recipe:These Middle Eastern pastries are also known as brik. Filo pastry is stuffed with tuna, parsley, capers and Parmesan, before being deep fried to perfection. They are the perfect finger food.
1 small onion, finely chopped
2 (160g) tins tuna steak in oil, drained
2 tablespoons chopped fresh parsley
1 teaspoon capers or to taste
2 tablespoons grated Parmesan cheese
salt and pepper to taste
10 sheets filo pastry
1 litre vegetable oil for frying
1 lemon, cut into wedges
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Method Prep:30min › Cook:10min › Ready in:40min
Melt the butter in a frying pan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl and stir in the tuna, parsley, capers and Parmesan cheese; season to taste with salt and pepper.
Cut the filo sheets in half lengthways, ending up with long, narrow sheets. Lay out one strip of filo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 2.5cm from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the filo. Lightly brush the last 2.5cm of filo with water to seal. Repeat with the remaining filling and filo dough.
Heat oil in a deep fat fryer or large saucepan to 180 degrees C.
Fry the filo parcels in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the filo parcels on a kitchen towel-lined plate. Serve with lemon wedges.