Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Jamie Oliver's Tunisian Brik (Phyllo With Sweet Potatoes) Recipe
    Lost? Site Map

    Jamie Oliver's Tunisian Brik (Phyllo With Sweet Potatoes)

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    0 mins

    10 mins

    Chef Jean's Note:

    This recipe is on Jamie Oliver's website. Spices sweet potatoes wrapped in crispy phyllo pastry.Cooking time does not include cooking the sweet potatoes which can be done well in advance. Posted for ZWT9.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat your oven to 200°C/400°F/gas 6. Wash the sweet potatoes and bake them, in their skins, in the preheated oven until cooked and soft. Allow to cool (leaving the oven on), then peel and mash them.
    2. 2
      Bash up 1 teaspoon of the coriander seeds and the chillies in a pestle and mortar. Stir with the cinnamon into the mashed sweet potato and season well. Fold the spring onions and beaten egg into the mashed potato.
    3. 3
      Gently melt the butter in a pan. Bash up the remaining coriander seeds. Brush a sheet of filo with some melted butter and sprinkle with a pinch of ground cinnamon and a little of the ground coriander. Cover with the second sheet, and brush and sprinkle as before. Repeat for the third sheet. With a sharp knife, cut the stacked filo sheets into two 15cm squares.
    4. 4
      Working quickly to prevent the pastry from drying, do the same with the remaining filo sheets. You should now have four squares of filo. Place a generous tablespoon of the sweet potato mixture in the centre of each square and spread out slightly. Brush the edges of each square with water and fold in half, corner to corner, to make a triangle. Press down at the edges to seal. Brush both sides of each triangle with the rest of the melted butter, place on a baking tray and bake in the preheated oven until light brown - this will take about 10 minutes.
    5. 5
      Mix the red onion with the watercress, mint and parsley. Mix the yoghurt with the lemon juice, a lug of olive oil and the cumin. Dress the salad with the yoghurt dressing and serve with the hot filo briks and the lemon halves.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Jamie Oliver's Tunisian Brik (Phyllo With Sweet Potatoes)

    Serving Size: 1 (266 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 474.0
     
    Calories from Fat 306
    64%
    Total Fat 34.0 g
    52%
    Saturated Fat 20.3 g
    101%
    Cholesterol 128.5 mg
    42%
    Sodium 472.2 mg
    19%
    Total Carbohydrate 38.7 g
    12%
    Dietary Fiber 5.2 g
    20%
    Sugars 7.1 g
    28%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    fresh mint

    fresh flat-leaf parsley

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites