Stuffed Warka with Beef and Runny Egg

A brown, brittle shell that releases a spicy beef filling and a still-liquid egg yolk. The scent of brown butter and ras el hanout dominates the end of cooking.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 448
• Protein: 32 g
• Carbs: 17 g
• Fat: 26 g

Ingredients

• 400 g Ground beef 5% fat ( fresh )
• 2 piece Yellow onion ( finely diced )
• 4 piece Egg ( whole )
• 200 g Potato ( cooked and mashed )
• 1 piece Flat-leaf parsley ( chopped bunch )
• 1 tbsp Ras el hanout
• 40 g Salted butter
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 4 piece Warka pastry sheets

Instructions

1. Sauté the aromatic base

   Finely dice the yellow onions. In a pan with olive oil, sweat them until translucent and slightly tender.

2. Sear the meat

   Add the ground beef and ras el hanout. Increase heat to brown the meat without it releasing too much juice. It should remain crumbly and well-infused with spices.

3. Bind the filling

   Mash the cooked potatoes with a fork and mix them into the meat off the heat. Add the chopped flat parsley. The filling should hold together without being compact.

4. Technical assembly

   Spread a warka sheet. Place a nest of filling in the center. Crack a whole egg into the middle of the nest. Fold the sheet into a square or triangle to seal the egg tightly.

5. Crispy cooking

   Heat the salted butter in a pan. When it foams and smells like hazelnut, place the warka. Baste with fat until the crust is golden and crunchy. The yolk should feel soft to the touch.

Chef's tips

• The pan must be very hot before placing the warka to sear the pastry instantly.
• Do not overfill, otherwise the sheet might tear before the egg is set.
• Brown butter provides that nutty, toasted flavor that makes all the difference.

Storage

Eat immediately to maintain crunchiness. Does not reheat well.