Brik danouni

Instructions

1. Sauté the sliced onion in olive oil for 4 minutes, then add the minced meat and brown it, breaking it up.
2. Add the tomato paste, cumin, salt, pepper and parsley, then cook for 5 minutes so the filling is dry and well seasoned. Let it cool.
3. Lay a sheet of brick pastry on the work surface and place a spoonful of filling in the centre, then make a small well and carefully crack an egg into it.
4. Fold the sheet into a triangle or half-moon, sealing the edges with a little water, taking care to keep the yolk whole.
5. Heat a generous amount of oil to 170 °C in a deep pan and drop the briks in one at a time for 1 to 2 minutes per side, until golden.
6. Drain on kitchen paper and serve straight away with lemon wedges.