PREPARATION STEPS

1. Drain the tuna and crumble it into a salad bowl.

2. Cut the olives, cooked potatoes and parsley into small pieces and add them to the tuna.

3. Add the grated Gruyere cheese, the egg, a pinch of salt and pepper.

4. Mix everything together.

5. Put some oil in a saucepan, heat over medium heat.

6. Cut a sheet of brick pastry in 2, fill part of the sheet (1 1/2 tbsp of filling), then roll into a triangle or cigar shape.

7. Bathe the bricks in the oil, and cook them for 2-3 minutes on each side.

 

INGREDIENTS FOR 4 PEOPLE

• 1 packet of brick pastry sheets
• 2 cans of tuna in brine
• 6 black olives
• 2 cooked potatoes (medium size)
• 1 handful of grated Gruyere cheese
• 1 egg
• parsley
• oil
• salt and pepper