JAMIE OLIVER'S TUNISIAN BRIK (PHYLLO WITH SWEET POTATOES)
This recipe is on Jamie Oliver's website. Spices sweet potatoes wrapped in crispy phyllo pastry.Cooking time does not include cooking the sweet potatoes which can be done well in advance. Posted for ZWT9.
Provided by Chef Jean
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat your oven to 200°C/400°F/gas 6. Wash the sweet potatoes and bake them, in their skins, in the preheated oven until cooked and soft. Allow to cool (leaving the oven on), then peel and mash them.
- Bash up 1 teaspoon of the coriander seeds and the chillies in a pestle and mortar. Stir with the cinnamon into the mashed sweet potato and season well. Fold the spring onions and beaten egg into the mashed potato.
- Gently melt the butter in a pan. Bash up the remaining coriander seeds. Brush a sheet of filo with some melted butter and sprinkle with a pinch of ground cinnamon and a little of the ground coriander. Cover with the second sheet, and brush and sprinkle as before. Repeat for the third sheet. With a sharp knife, cut the stacked filo sheets into two 15cm squares.
- Working quickly to prevent the pastry from drying, do the same with the remaining filo sheets. You should now have four squares of filo. Place a generous tablespoon of the sweet potato mixture in the centre of each square and spread out slightly. Brush the edges of each square with water and fold in half, corner to corner, to make a triangle. Press down at the edges to seal. Brush both sides of each triangle with the rest of the melted butter, place on a baking tray and bake in the preheated oven until light brown - this will take about 10 minutes.
- Mix the red onion with the watercress, mint and parsley. Mix the yoghurt with the lemon juice, a lug of olive oil and the cumin. Dress the salad with the yoghurt dressing and serve with the hot filo briks and the lemon halves.
Nutrition Facts : Calories 474, Fat 34.1, SaturatedFat 20.3, Cholesterol 128.6, Sodium 472.3, Carbohydrate 38.8, Fiber 5.2, Sugar 7.2, Protein 7
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Divyancy shah
[email protected]This recipe was delicious! The phyllo pastry was crispy and the filling was flavorful and moist. I will definitely be making it again.
Ryan Gingerich
[email protected]This recipe was a bit too bland for my taste. I added some extra spices to the filling and it was much better.
Sami Bibe
[email protected]These briks were so delicious! The phyllo pastry was crispy and flaky, and the filling was flavorful and moist. I will definitely be making them again.
Annessa Byrom
[email protected]I've made this recipe several times now and it's always a hit. I usually add a bit of chopped spinach or kale to the filling for extra nutrition.
Alana Mayfield
[email protected]This recipe was easy to follow and the briks turned out great. I served them with a dollop of yogurt and a sprinkle of chopped cilantro.
shikha moni
[email protected]I'm not a big fan of sweet potatoes, but I loved this recipe. The phyllo pastry was crispy and the filling was savory and flavorful.
Oghosa Aikodon
[email protected]The phyllo pastry was a bit tricky to work with, but the end result was worth it. The briks were crispy and flaky, and the filling was flavorful and moist.
Ziaur Rahoman
[email protected]This recipe was a great way to use up leftover sweet potatoes. I added a bit of extra cumin and coriander to the filling, and it was delicious.
Ahairwe Victor
[email protected]I'm not sure what I did wrong, but my briks turned out soggy and bland.
Princess Progga
[email protected]This recipe was a bit too spicy for my taste, but overall it was pretty good.
Palesah Moemele
[email protected]This recipe was amazing! I loved the combination of flavors and textures. The phyllo pastry was crispy and flaky, and the sweet potatoes were soft and flavorful. I will definitely be making this again!
Samar Ahmad
[email protected]I thought this recipe was just okay. The phyllo pastry was a bit too oily for my taste and the filling was a bit too sweet.
Hanah Mahanga
[email protected]This recipe was a disaster! The phyllo pastry was impossible to work with and the filling was bland.
Sumaiya Sirsty
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The phyllo pastry is so crispy and the filling is always flavorful and moist.
Collin Powell
[email protected]This recipe was easy to follow and the end result was delicious. I will definitely be making it again.
Meraj Islam
[email protected]Disappointed. The phyllo pastry was soggy and the sweet potatoes were undercooked.
Sabrin Zara
[email protected]This recipe was a bit more challenging than I expected, but it was worth the effort. The finished product was stunning and tasted even better than it looked.
Nethmi Premathilaka
[email protected]Wow! What a fantastic dish! The combination of flavors and textures was incredible. My guests raved about it.
Erb Mobley
[email protected]This recipe was a hit with my family! The phyllo pastry was crispy and flaky, and the sweet potatoes were perfectly tender and flavorful. I added a bit of extra harissa for a bit of a kick, and it was delicious.