Aubergine and chorizo burika

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This beautiful burika recipe by José Pizarro is inspired by the chef's trip to Israel, where this addictive street food is sold stuffed with mashed potato and egg and served in a pitta with plenty of salad. This burika is inspired by the chef's Spanish roots, with chorizo and aubergine making a fine filling for the crispy brik pastry.

First published in 2017




Aubergine and chorizo burika


To begin, make the filling. Heat the olive oil in a pan and season the aubergine. Add the aubergine to the pan, tossing in the hot oil until it is all absorbed. Fry gently for 15–20 minutes, turning every so often, until the aubergine is soft and the oil has released back into the pan
Scoop out with a slotted spoon onto kitchen paper. Add the onion to the pan, fry gently for 10 minutes until softened then add the garlic and cumin. Fry for 30 seconds more, then transfer to a bowl and mix in the aubergine
Add the chorizo to the pan and fry until golden and starting to crisp. Drain and mix with the rest of the ingredients in the bowl. Add the parsley and plenty of seasoning and allow to cool
Preheat the oil to approximately 175°C in a large non-stick sauté pan
  • 300ml of vegetable oil
Place 2 sheets of brik pastry in a dish or bowl. Spoon a quarter of the filling into the centre, making a well in the middle. Crack the egg into the well
  • 1 egg
  • 2 sheets of brik pastry
Carefully fold one side of the pastry over the other and lift gently using the corners. Place in the hot oil, pressing around the edges of the filling with a spatula to stop it escaping. Spoon some of the hot oil over the top
Once it has been cooking for 30 seconds to a minute and the underside is golden, flip it over carefully and cook on the other side
Drain on kitchen paper and repeat to make 3 more. Serve in soft white rolls or pittas
  • 3 eggs
  • 6 sheets of brik pastry

With a focus on simple, authentic Spanish cuisine, chef José Pizarro has been at the forefront of bringing true tapas to London.

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