The Grand Tour Story
The Grand Tour hugs the North African coastline once more before arriving in Tunisia, where whitewashed
buildings overlook the Mediterranean and the scent of cumin, coriander and fresh mint drifts through bustling
markets. Cafés spill onto narrow streets, fishermen unload the day's catch, and every bakery seems to have
trays of golden brik disappearing as quickly as they're cooked.
We stop in the old medina of Tunis where Amina is folding delicate pastry around potatoes, herbs and eggs with
the sort of speed that only comes from making thousands of them.
She smiles without looking up.
"A good brik should crack before the yolk does."
After hearing that, the pressure was definitely on.
You’ll Need
For the Filling
300g cooked potatoes, mashed lightly
1 small onion, finely diced
2 cloves garlic, finely grated
2 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
1 tsp sea salt
½ tsp cracked black pepper
For the Parcels
4 large filo pastry sheets
4 medium eggs
2 tbsp olive oil
To Finish
Lemon wedges
Fresh parsley
Optional but dangerous
Harissa paste
Greek yoghurt
Crumbled feta
Cold mint tea
Method
Preheat your air fryer to 190°C.
In a bowl, combine the mashed potatoes, onion, garlic, parsley, coriander, cumin, ground coriander, smoked
paprika, sea salt and black pepper.
Lay one filo sheet onto a clean work surface and lightly brush with olive oil.
Spoon a mound of the potato mixture into the centre, creating a shallow well.
Carefully crack one egg into the middle of the potato mixture.
Fold the pastry over into a neat triangle or square, sealing the edges with a little more olive oil.
Repeat with the remaining parcels.
Lightly brush the tops with olive oil.
Place the parcels carefully into the air fryer basket, leaving space between each one.
Air fry at 190°C for 8–10 minutes until the pastry is crisp, flaky and beautifully golden while the egg white is set
and the yolk remains slightly runny.
Finish with chopped parsley and fresh lemon wedges before serving immediately.