Ingredients

The following ingredients have 4 Servings
  • 5 sheets Brick pastry
  • 5 eggs
  • 4.5 cups Edam cheese (grated)
  • 2 Tbsps butter
  • 3 Tbsps parsley (chopped)
  • 1 tsp ground allspice
  • 1 pinch Black pepper
  • 0.5 tsp salt
  • Fat (for deep-frying)

Instruction

  • Beat 4 of the eggs with the parsley, allspice and salt. Separate the 5th egg and beat the egg yolk into the mixture.
  • Heat the butter in a non-stick frying pan, add the egg mixture and cook until set, stirring occasionally. Mix in the grated cheese.
  • Cut each sheet of brick pastry into 4 strips 5 cm wide.
  • Put a little of the cooked egg on each pastry strip quite near to the end. Then fold the pastry strip diagonally over the filling to make a triangle. Continue folding the triangle over onto the pastry strip until you reach the end of the strip. Brush the ends of the pastry with egg white and stick down.
  • Heat the fat to 180°C and deep-fry the filled pastries until nicely browned. Drain on kitchen paper and serve hot.