Ingredients
makes 4 fillo rolls
For the onions and capsicums:
2 tbsp olive oil
3 red onions, peeled, halved and thinly sliced
2 capsicums, thinly sliced
salt and pepper to season
For the mushrooms:
50g butter
250g mushrooms
1tbsp fresh parsley, finely chopped
salt and pepper to season
500g sirloin, cut into thin strips
1 cup grated mozzarella
12 sheets Antoniou Fillo Thick Pastry (or 16 sheets regular fillo pastry)
olive oil spray
1 egg, lightly beaten
sesame seeds
mustard to serve
Method
Heat the olive oil in a pan on a low/medium heat. Add the onions and capsicums, season with salt and pepper and cook slowly until golden and cooked through. (This should take approx. 15 mins.) Place the cooked onions and capsicums in a bowl and set aside.
Heat the butter in the same pan over a high heat, add the mushrooms, salt and pepper and cook until golden brown. Once the mushrooms have reduced by half, stir in the parsley and place the mixture in another bowl and set aside.
Heat a little extra olive oil in the same pan and cook the thinly cut sirloin very quickly, making sure not to over cook it.
Preheat your oven to 180 deg C and line a tray with baking paper.
To make the rolls lay one sheet of fillo with the longer edge facing you and spray with olive oil. Repeat this process with 2 more sheets until you have a stack of 3 sheets.
Start by placing a quarter of the onion/capsicum mixture in an even line (measuring approx. 15cm) in the centre of the fillo.
Add one quarter of the meat on top, followed by a quarter of the mushrooms and then top with some grated cheese.
Fold the shorter edges in over the filling and proceed to roll up from the long side to enclose the layered mixture forming a roll.
Brush the seams with a little egg to ensure it is sealed. Repeat with the remaining fillo and ingredients until you have 4 rolls.
Brush each roll with beaten egg, sprinkle with sesame seed and bake for 25 mins until golden.
Allow to cool for 10 mins. before serving with some mustard.