A Tunisian street food, brik is made by filling a thin pastry sheet with potato, tuna, and egg, then frying it until crisp. It is known for its runny yolk and makes a quick snack.
Mix the mashed potato, tuna, capers, parsley, salt, and black pepper in a bowl.
Place some filling on one half of each pastry sheet. Make a small well in the center and crack in an egg. Fold the pastry into a half-moon and seal it quickly so the egg does not leak out.
Heat the oil in a wide skillet over medium-high heat. Fry each pastry for 2 minutes per side, until golden brown. Keep the frying time short so the egg yolk stays runny.
Transfer the fried pastries to paper towels to drain off excess oil.
Serve immediately while hot; the egg should run when you cut into the pastry.
Brik is best served fresh; it loses its crispness as it sits. The filling can be refrigerated for 1 day, but fry the pastries just before serving.
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