Easy Crispy Briouates Stuffed with Vegetables

Why You’ll Love This Recipe

Briouates are irresistibly crispy on the outside and bursting with flavor inside. The spiced vegetable filling offers a delicious balance of textures and aromas, while the thin pastry shell makes them light and snackable. They can be baked or fried, made ahead, and served with your favorite dipping sauce. Whether for a dinner party or a cozy night in, these briouates are a sure hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Spring roll wrappers or warqa pastry sheets

• Olive oil

• Onion, finely chopped

• Carrot, grated

• Zucchini, grated

• Bell pepper, finely diced

• Spinach, chopped

• Garlic, minced

• Ground cumin

• Ground paprika

• Salt

• Black pepper

• Fresh parsley or cilantro, chopped

• Beaten egg (for sealing)

Directions

1. Heat olive oil in a skillet over medium heat.

2. Add onion and garlic, cooking until softened.

3. Stir in carrot, zucchini, and bell pepper. Cook for 3–4 minutes until slightly tender.

4. Add spinach, cumin, paprika, salt, and pepper. Cook until spinach wilts and vegetables are tender. Remove from heat and let cool slightly.

5. Place a wrapper or pastry sheet on a flat surface. Spoon some vegetable filling near one corner and fold into a triangle shape, tucking in edges as you go. Brush the edge with beaten egg to seal.

6. Repeat with remaining filling and wrappers.

7. For frying: Heat oil in a pan over medium-high heat and fry briouates until golden on both sides. For baking: Brush lightly with oil and bake at 375°F (190°C) for 15–20 minutes until crisp.

8. Serve hot with your favorite dipping sauce.

Servings and timing

This recipe makes about 12 briouates, serving approximately 4 people. It takes around 15 minutes to prepare and 15–20 minutes to cook, for a total of 30–35 minutes.

Variations

• Add crumbled feta or goat cheese to the filling for extra richness.

• Include cooked chickpeas for more protein.

• Swap spinach for kale or Swiss chard.

• Add chili flakes or harissa for a spicy kick.

• Use sweet potato or pumpkin for a sweeter twist.

Storage/Reheating

Store cooked briouates in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until crisp. They can also be frozen (before cooking) for up to 1 month; cook from frozen, adding a few extra minutes.

FAQs

What pastry should I use for briouates?

Traditional briouates use warqa pastry, but spring roll wrappers or phyllo dough are great substitutes.

Can I make the filling ahead?

Yes, you can prepare the filling up to 2 days in advance and store it in the refrigerator.

Can I bake them instead of frying?

Yes, baking is a healthier option and still results in crispy briouates.

Can I make them vegan?

Yes, simply ensure your wrappers are vegan and skip the egg wash, using water or a flour paste to seal instead.

What dips go well with briouates?

Harissa sauce, yogurt dip, or a tangy tomato sauce pair beautifully.

Can I freeze cooked briouates?

Yes, but they are best frozen uncooked for maximum crispness when reheated.

Can I use leftover vegetables?

Absolutely — this is a great way to use up cooked or raw vegetables you have on hand.

How do I keep them crispy after cooking?

Place them on a wire rack after frying or baking to allow air circulation and prevent sogginess.

Are they served hot or cold?

They’re best served hot, but they can also be enjoyed at room temperature.

Can I add meat to the filling?

Yes, cooked ground chicken, beef, or lamb can be added for a heartier version.

Conclusion

Easy crispy briouates stuffed with vegetables are a flavorful, crunchy, and versatile snack or appetizer. With their delicate golden shells and savory spiced filling, they’re a crowd-pleasing treat that’s as fun to make as they are to eat. Whether baked or fried, these little parcels deliver big flavor in every bite.

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