Burik with Potato and Egg

Method

1. Prepare the filo batter: mix flour, water, and a pinch of salt until smooth and thin enough to spread with a brush.
2. In a pan, heat a little oil and sauté finely chopped onion until translucent.
3. Add smoked paprika, cumin, cinnamon, pepper, and salt to the onion. Stir briefly.
4. Peel and cut potatoes into small cubes. Add them to the pan and sauté. Add a little hot water and cook until the potatoes are soft and creamy.
5. To cook the filo sheets, heat a non-stick pan with a drizzle of oil. Pour a small ladle of batter into the center and quickly spread it thin. Cook for a few seconds until set, then flip and cook briefly. Repeat to make about 5 sheets.
6. For the potato burik, place a portion of the potato filling on one half of a filo sheet, fold over to form a half-moon or packet, pressing edges to seal.
7. For the egg burik, crack an egg onto a filo sheet, season with salt and pepper, then fold the sheet over the egg to enclose it.
8. Heat oil (180°C / 350°F) in a deep pan. Fry the burik in batches until golden and crispy on both sides.
9. Drain on paper towels and sprinkle with a pinch of salt. Serve hot.