Moroccan Triangle Pastries
Beat 4 of the eggs with the parsley, allspice and salt. Separate the 5th egg and beat the egg yolk into the mixture.
Heat the butter in a non-stick frying pan, add the egg mixture and cook until set, stirring occasionally. Mix in the grated cheese.
Cut each sheet of brick pastry into 4 strips 5 cm wide.
Put a little of the cooked egg on each pastry strip quite near to the end. Then fold the pastry strip diagonally over the filling to make a triangle. Continue folding the triangle over onto the pastry strip until you reach the end of the strip. Brush the ends of the pastry with egg white and stick down.
Heat the fat to 180°C and deep-fry the filled pastries until nicely browned. Drain on kitchen paper and serve hot.