Briouates are filo pastry parcels that we discovered in Morocco, that can be filled with a variety of sweet or savoury fillings. I've already shared my recipes for briouates stuffed with spinach & meat and soft cheese & chorizo briouates but this time I decided to have a go with tuna. They were lovely and with the addition of all the spices, they don't taste the slightest bit fishy, so they would be a great way of getting the family to eat fish if they're not keen on the flavour.
Tuna & Potato Briouates
3 baked potatoes or leftover mash
a large tin of tuna
1tbsp lemon-infused olive oil
pinch of salt
1tbsp garlic granules
2tbsp tomato concentrate
2tbsp Moroccan souper booster (or just use spices instead)
4 sheets of filo pastry
olive oil to brush
Having thrown a few spare potatoes in the oven when I cooked the Sunday roast, this was the basis of the dish. The rest is just down to what you have in the cupboards - just be inventive and taste the filling frequently until you're happy with the balance of flavours.
Put the potatoes in a large bowl and mash them with a fork.
Add the tin of tuna and flake with a fork. Season with salt and garlic granules then toss in the za'atar and stir.
Add the lemon-infused olive oil (or regular olive oil and lemon juice). I had some Moroccan Souper Booster paste in the fridge but you could just add extra tomato puree and spices such as smoked paprika, ras el hanout, ginger and cumin. Mix thoroughly with a fork until it creates a relatively smooth paste.
Put a dollop of mixture (about 2/3 heaped tablespoons) on one edge of the sheet of filo pastry and fold into a parcel. (It should be a triangle shape but I've given up with trying to get the perfect shape and just go for rough rectangles now !)
Repeat with the other parcels and brush with olive oil. Bake at 180° for 20 minutes until the pastry is crispy and golden. Serve with salad.
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Adding to the #KitchenClearout linky because it used up lots of spices and spice paste, as well as being a great way to use up leftover mash or baked potatoes.