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  • 1.

    Pour a centimetre of oil into a frying pan or a wok and get it sizzling hot.

  • 2.

    Mix the filling ingredients together until well combined.

  • 3.

    Get the brick pastry ready: fold all the edges in towards the centre to make a square.

  • 4.

    In the centre, make a ring of filling.

  • 5.

    Crack an egg into the well of the ring.

  • 6.

    Fold the pastry over into an open triangle and lay into the hot oil.

  • 7.

    Cook until crisp and golden on the underside.

  • 8.

    Flip and cook until golden on the other.

  • 9.

    About 3 minutes per side.

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Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with FRIED TUNA AND EGG IN BRICK PASTRY (variation I).


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Posted by Jj123Report
where can you get the brick pastry?? First Delia now Laura - ....
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