makes
25
prep
5 minutes
cook
5 minutes
difficulty
Mid
makes
25
serves
preparation
5
minutes
cooking
5
minutes
difficulty
Mid
level
There are many ways of using brik pastry. The most common way is of using it is to place in a shallow frypan with oil and crack an egg into the centre. Fold it in half like a half-moon - the egg white will stop it from opening and will bond the two edges. Fry for about 1 minute on each side, remove from pan, place on paper towel to absorb the oil, sprinkle with some salt and enjoy.
Ingredients
- 2 cups plain flour
- 1 ½ cups water
- 2 tsps canola oil
- 2 tsps vinegar
- 1 tsp cornflour
- Pinch of salt
Resting time: 3 hours
Instructions
- Mix all the ingredients above and cover, stand for 3 hours.
- Oil a large non-stick pan and place over low heat. Using a pastry brush, brush over a very thin and even layer of the batter.
- Cook on low heat until the edges start to curl up.
- Gently take the pastry off the pan, place on a clean towel, and cover with another towel to prevent drying.
- Repeat with the remaining batter and place each layer on top of each other until you are finished.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
There are many ways of using brik pastry. The most common way is of using it is to place in a shallow frypan with oil and crack an egg into the centre. Fold it in half like a half-moon - the egg white will stop it from opening and will bond the two edges. Fry for about 1 minute on each side, remove from pan, place on paper towel to absorb the oil, sprinkle with some salt and enjoy.
