Bricks with tuna and potatoes

Bricks with tuna and potatoes

  • Recipe difficulty: Medium
  • 0 of 5
  • Serves: Up to 4 people

First, we should explain what  “brick” dough is.  It’s a very light flake pastry used in Arab and North-African cuisine.  It is indicated for both sweet and savoury preparations (filled with meats, vegetables, tuna etc, or a sweet filling of fruit, nuts etc).  The preparation of the brick pastry is very laborious and almost impossible to do at home, therefore you have to purchase it already made.


  1. Peel the potatoes and boil until done- mash with a fork
  2. Add the tuna (drained and mashed), the egg, the grated cheese, chopped onion and parsley, salt and pepper.  Mix well.
  3. Lay a sheet of brick pastry on your work surface.  Put some of the filling at the edge of the sheet.  Fold over the pastry and tuck in the sides.  Roll it up.
  4. Fry the filled packets of pastry in hot oil (160°C) for 2-3 minutes per side.  They should be golden and crisp.


  • 8 sheets of brick pastry
  • 1 medium tin of tuna
  • 4 potatoes
  • A good handful of parsley, chopped
  • 1 onion, chopped
  • 1 egg
  • 4 tablespoons of grated gruyère (or fontina) 
  • Salt and pepper to taste

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