Aunty Marg’s Red Pepper Relish Rolls

Serves makes 16 rolls

Time 30 minutes

Ingredients

2 tbsp extra virgin olive oil

1 medium red capsicum, cut into strips 

2 medium brown onions, finely chopped 

2 cloves garlic, crushed 

1 tbsp mustard seeds 

2 tsp freshly chopped basil leaves 

4 medium tomatoes, diced 

1 tsp curry powder 

2 tbsp brown sugar 

½ cup light soy sauce 

2 tbsp white wine vinegar 

½ cup cracked wheat (bulgar) 

Few drops of hot chilli sauce or tabasco (optional)

16 sheets fillo pastry 

50g melted butter

Sesame seeds for top 

Method

Heat frypan on medium heat and add extra virgin olive oil with capsicum strips, onions, garlic, mustard seeds and basil, and cook until soft. Add diced tomatoes and curry powder and cook for 3 minutes.

Add brown sugar, light soy sauce, vinegar and a dash of hot chilli sauce if desired and cook for 2-3 minutes. Remove the pan from the heat, and stir in the dry cracked wheat.

Leave for 5 minutes for the wheat to soak in the liquid, stir and leave for another 5 minutes. Heat the oven to 200°C (fan forced) and prepare the fillo pastry ready to roll the pastries.

Use 1 sheet of fillo per roll. Fold the pastry piece in half and add just under 1 tbsp mixture to the middle. Wrap on the diagonal, like a parcel. Once wrapped, brush with melted butter and place on a greased baking tray.

Cut 2 tiny slits into the pastry, to allow steam to escape whilst baking and sprinkle with sesame seeds, then repeat with the remaining mixture. Bake for 14-16 minutes until golden and enjoy.