Tunisian Brick with Chickpeas and Mackerel

Method

1. Finely chop the spring onion and sweat it in a pan with extra virgin olive oil over medium heat until soft.
2. Add chopped parsley, chili pepper, and cooked chickpeas. Stir and cook for a couple of minutes.
3. Drain the canned mackerel, break it into pieces, and add it to the pan. Season with salt, mix well, then remove from heat and let cool.
4. Lay two sheets of brick pastry on a work surface, slightly overlapping if necessary.
5. Place a portion of the cooled filling in the center of the pastry. Make a small well in the filling and crack a fresh egg into it.
6. Fold the pastry over the filling to form a parcel, sealing the edges well.
7. Heat olive oil in a frying pan (not too deep). Fry the brick parcel until golden brown on both sides.
8. Transfer to paper towels to drain excess oil. Serve hot.