Tuna and Potato Briquettes

Ingredients

• 1 piece Medium onion (roughly chopped)
• 2 tablespoons Olive oil (for cooking the onion)
• 4 pieces Potatoes (about 400 g, with skin, pre‑cooked in water)
• 150 g Grated cheese (cheddar, gruyère or similar) (to taste, adds salt naturally)
• 2 tablespoons Fresh parsley (chopped)
• 2 small cans Canned tuna (about 80 g each, drained)
• 1 pinch Salt (very little, the cheese and tuna are already salted)
• 1 pinch Black pepper (to taste)
• 8 sheets Brick pastry sheets (cut in half to obtain 16 half‑sheets)
• 2 tablespoons Flour (for the sticky paste that seals the edges)
• 2 tablespoons Water (mixed with the flour)
• 1 tablespoon Olive oil (for brushing) (after folding, before baking)

Instructions

1. Cooking the potatoes

   Place the potatoes in a pot of cold water, lightly salt and bring to a boil. Cook for 15 minutes until tender.

   Time: PT15M

2. Caramelize the onion

   Heat the pan, add 2 Tbsp olive oil and the chopped onion. Sprinkle with a pinch of salt and cook for 5 minutes over medium heat until golden and lightly caramelized.

   Time: PT5M

3. Prepare the filling

   Drain the potatoes, mash them while still hot with a fork. Incorporate the caramelized onion, grated cheese, chopped parsley, drained tuna, a pinch of salt and pepper. Mix for 5 minutes until a homogeneous mixture is achieved.

   Time: PT5M

4. Cool the filling

   Let the filling rest at room temperature for 10 minutes so it cools slightly before folding.

   Time: PT10M

5. Prepare the sealing paste

   Mix 2 Tbsp flour with 2 Tbsp water in a small bowl until a smooth paste forms.

   Time: PT2M

6. Cut the brick sheets

   Divide each brick sheet in half, yielding 16 half‑sheets ready to be filled.

   Time: PT3M

7. Fill the half‑sheets

   Place about 1 Tbsp of filling in the center of each half‑sheet, ensuring not to overfill.

   Time: PT10M

8. Fold and seal the briquettes

   Fold the half‑sheet into a brick shape (parallel sides). Brush the edges with the flour‑water paste and press lightly to seal.

   Time: PT10M

9. Brush with oil

   Using a brush, lightly apply olive oil to each briquette to achieve a nice golden color in the oven.

   Time: PT2M

10. Bake

    Place the briquettes on a baking sheet, bake in a preheated fan oven at 190°C for 20 minutes, until golden and crisp.

    Time: PT20M

    Temperature: 190°C

11. Rest before serving

    Remove the briquettes from the oven and let rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

20 g

Carbohydrates

50 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Medium onion: shallot
• Instead of Grated cheese (cheddar, gruyère or similar): feta cheese
• Instead of Canned tuna: fresh tuna
• Instead of Brick pastry sheets: phyllo sheets

Equipment Needed

• Frying pan
• Pot for the potatoes
• Oven
• Baking sheet
• Kitchen brush
• Mixing bowl
• Fork or potato masher
• Knife
• Cutting board

Critical Steps — Do Not Skip

• Caramelize the onion
• Mash the hot potatoes
• Do not overfill the briquettes
• Seal the edges with the flour‑water paste
• Bake until golden

Chef Tips from the Video

• Use tuna in olive oil for more flavor.
• Add a pinch of sweet paprika to the filling to enhance flavor.
• Serve with a lemon‑yogurt sauce or mild harissa.

Troubleshooting

Storage

Refrigerator: Store cooked briquettes in an airtight container for 3 to 4 days.

Freezer: Raw briquettes can be individually wrapped and frozen for up to 1 month. Bake directly from frozen adding 5 minutes to the cooking time.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling the day before and keep it refrigerated.
• Brush with oil just before baking to prevent the briquettes from drying out.