Brik Pastry with Egg and Potatoes (Peanut-Free)

Ingredients

• 8 Wonton wrappers
• 2 medium Potatoes, boiled and mashed
• 4 Eggs
• 2 tbsp Capers, chopped
• 2 tbsp Parsley, chopped
• 1 tsp Harissa paste
• to taste Salt and pepper
• 1/2 cup Sunflower oil

Instructions

1. 1In a medium bowl, combine the 2 medium Potatoes (boiled and mashed), 2 tbsp Capers (chopped), 2 tbsp Parsley (chopped), 1 tsp Harissa paste, and salt and pepper to taste. Mix thoroughly until everything is well combined.
2. 2Lay one wonton wrapper flat on a clean surface. Spoon about one-quarter of the potato mixture onto the center of the wrapper. Use the back of your spoon to make a small well in the middle of the potato mixture.
3. 3Carefully crack one egg into the well you made in the potato mixture. Try not to break the yolk.
4. 4Gently place a second wonton wrapper on top of the first one, covering the egg and potato mixture. Press the edges of the two wrappers together firmly to seal them, being very careful not to crack the egg inside.
5. 5Repeat steps 2-4 three more times to create a total of four filled wonton pastries.
6. 6Heat the 1/2 cup Sunflower oil in a large skillet over medium heat, about 350°F (175°C). The oil is ready when a tiny piece of wonton wrapper sizzles immediately upon contact.
7. 7Carefully place two of the filled pastries into the hot sunflower oil. Fry for 2 to 3 minutes per side, until the wonton wrappers are golden brown and crispy. The pastry should sound crisp when tapped.
8. 8Using a spatula, remove the cooked pastries from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat step 7 with the remaining two pastries.
9. 9Serve the Brik Pastries immediately while they are warm and crispy.

Substitutions

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