Tunisian Brik-Inspired Potato Egg Parcels

Ingredients

• 2 medium Yukon Gold potatoes, peeled and cubed
• 2 tablespoons olive oil, divided
• 1 small onion, finely diced
• 1 can (5 ounces) tuna in water, drained
• 2 tablespoons capers, rinsed and chopped
• 1/4 cup chopped parsley
• 1 teaspoon harissa paste
• 1/2 teaspoon kosher salt
• 4 large eggs, beaten
• 8 sheets filo pastry, thawed
• 1 tablespoon lemon juice
• Lemon wedges and herb salad, for serving

Steps

1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. Boil the potatoes for 10 minutes until tender, drain, and mash roughly.
3. Heat 1 tablespoon oil in a skillet and cook the onion for 4 minutes. Mix it with potato, tuna, capers, parsley, harissa, salt, and beaten eggs.
4. Brush one filo sheet lightly with oil, top with a second sheet, add a quarter of the filling, and fold into a triangle. Repeat with the remaining sheets and filling.
5. Brush the parcels with remaining oil and bake for 15 to 18 minutes until deeply golden and the egg filling reaches 160°F (71°C).
6. Finish with lemon juice and serve with lemon wedges and herb salad.

Allergen note: Contains fish, eggs, and wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.