Ingredients
Makes 4 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
1 tablespoon fresh parsley, finely chopped
Salt and pepper to season
For the sirloin
500g sirloin, cut into thin strips
1 cup grated mozzarella
For the rolls
12 sheets Antoniou Fillo Thick Pastry (or 16 sheets regular Fillo Pastry)
Olive oil
1 egg, lightly beaten
Sesame seeds
Mustard to serve
Method
Before you begin this Filo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature.
Preheat your oven to 180 degrees Celsius and line a tray with baking paper.
For the onions and capsicums
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 approximately 15 minutes). Place the cooked onions and capsicums in a bowl and set aside.
For the mushrooms
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.
For the sirloin
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.
To assemble the rolls
Lay one sheet of Fillo Pastry 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 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 seeds and bake for 25 minutes until golden.
Allow to cool for 10 minutes. before serving with some mustard.