Tunisian Brik with Potato and Capers (Egg-Free)

Ingredients

• 8 sheets Warka Pastry
• 2 medium Potatoes
• 2 tbsp Capers
• 1/4 medium Onion
• 2 tbsp Olive Oil
• 1/2 tsp Harissa Paste
• 1/4 tsp Salt
• 1/2 cup Vegetable Oil

Instructions

1. 1Peel the 2 medium Potatoes and cut them into 1-inch cubes. Place the potato cubes in a medium saucepan and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until fork-tender. Drain the potatoes thoroughly and return them to the saucepan. Mash the potatoes until smooth.
2. 2While the potatoes are boiling, finely chop the 1/4 medium Onion. Heat the 2 tablespoons of Olive Oil in a small skillet over medium heat (350°F / 175°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. 3In a medium bowl, combine the mashed potatoes, the sauteed onion (including the olive oil from the skillet), the 2 tablespoons of Capers, the 1/2 teaspoon of Harissa Paste, and the 1/4 teaspoon of Salt. Mix everything together until well combined.
4. 4Lay one sheet of Warka Pastry flat on a clean, dry surface. Spoon about 1/4 of the potato mixture onto the center of the pastry sheet. Fold the pastry over the filling to create a sealed triangle or rectangle shape, tucking in the edges if necessary to prevent the filling from escaping.
5. 5Repeat step 4 with the remaining 7 sheets of Warka Pastry and the rest of the potato mixture, creating 4 filled pastries in total.
6. 6Pour the 1/2 cup of Vegetable Oil into a large skillet (about 10-12 inches) and heat over medium-high heat until the oil reaches 350°F (175°C). You can test if the oil is hot enough by dropping a tiny piece of warka pastry into it; it should sizzle immediately.
7. 7Carefully place 2 of the filled pastries into the hot vegetable oil. Fry for 2-3 minutes per side, until the warka pastry is golden brown and crispy. Use tongs to carefully turn them over. Remove the fried pastries from the skillet and place them on a plate lined with paper towels to drain any excess oil.
8. 8Repeat step 7 with the remaining 2 pastries. Serve the Tunisian Brik hot.

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