Mangez Québec

Vegetable-tuna pockets

25 minutes
Cooking time
5 minutes


  • 250 ml (1 cup) Quebec broccoli florets
  • 250 ml (1 cup) Quebec cauliflower florets
  • 15 ml (1 tbsp.) olive oil
  • 1 small Quebec onion, finely sliced
  • 2 stalks Quebec celery, thinly sliced
  • 200 g (6.5 oz.) canned tuna, drained
  • 15 ml (1 tbsp.) chopped capers
  • Zest of half a lemon
  • Olive or vegetable oil
  • 8 sheets of brick dough
  • 4 eggs


  1. Cook broccoli and cauliflower in salted boiling water until tender but still crunchy. Set aside.
  2. Heat oil over medium heat in a non-stick skillet and brown onion and celery for 2 to 3 minutes. Delicately toss vegetables, tuna, capers and lemon zest in a bowl and season to taste.
  3. Preheat oven to 200°C (400°F). Heat a 1-cm (1/2-in.) thickness of oil over medium heat in a non-stick skillet. Lay two sheets of brick dough, one on the other, on work surface. Drop a quarter of the vegetable mixture on one half of the sheet, making a well in the middle; deposit egg in well. Fold over second half of sheets, forming a half-moon, and fry in hot oil. Press sheet edges with spatula to make them stick together.
  4. Cook for approximately two minutes on each side then lay on a cookie sheet. Repeat with the other sheets, making four pockets. Bake in oven for five minutes. Serve immediately. If desired, add a side of cucumber and carrot julienne. 
MENU Plaisirs maraîchers - 2006

produits utilisés

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