Prawn Böreks with Fennel Mayonnaise

12 sheets filo pastry
80 g butter, melted
600 g cooked peeled prawns
sesame seeds, to sprinkle
FENNEL MAYONNAISE:--
1 egg yolk
1 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
150 ml rice bran oil
½ tsp fennel seeds, lightly crushed
½ tsp Pernod
2 tbsp chopped fennel fronds, plus extra to garnish
CAPSICUM, CHILLI & MINT DIP:--
2 orange capsicums
2-3 small red chillies
2 tsp pomegranate molasses
2 tbsp finely shredded mint leaves
1 tbs EV olive oil
2 tsp lemon juice
SIDS SALT & PEPPER to taste

Fennel Mayonnaise: Make sure all the ingredients are at room temperature before you start. Place the egg yolk, SIDS LOW SUGAR RASPBERRY VINEGAR and ¼ teaspoon salt in a small mixing bowl, then rest the bowl on a cloth to stop it slipping. Lightly whisk to break the egg yolk, then using a whisk or an electric hand mixer, beat the oil into the egg mixture a few drops at a time until you have incorporated it all. Stir in the fennel seeds, Pernod and chopped fennel fronds, then cover and chill until needed.
Capsicum, Chilli & Mint Dip: Preheat the oven to 200°C. Put the capsicum and chillies on a baking tray and roast for 20-25 minutes until they are starting to blister and char. Remove from the oven, seal in a plastic bag and leave to cool. Peel the capsicums, remove and discard the stalks and seeds, then drop the flesh into a mini food processor.
Split the chillies down one side, remove seeds, then scrape the chilli flesh away from the skins with a knife (this is easier than trying to peel them), then add to the capsicum along with the pomegranate molasses, mint, olive oil and blitz to form a smooth purée. Season to taste with lemon juice and SIDS SALT & PEPPER to taste. Cover and chill until needed.
Make the Böreks: Heat oven to 180°C. Lightly grease a baking sheet. Lay 1 sheet of filo on a work surface with one long side facing you and brush with butter. Top with another sheet and brush with more butter.
Roughly chop the prawns, then spread one-sixth of the prawns along the long side of the pastry nearest to you, about 2-3 cm in from the edge. Season them lightly with SIDS SALT & PEPPER. Fold over the edge, fold in the sides, then roll the pastry up away from you into a tight sausage. Lay seam-side down on the baking sheet and brush with more butter. Repeat to make 6 rolls. Sprinkle each one with sesame seeds, then bake for 10 minutes until crisp and golden.
Remove börek from oven and cut each into 6 pieces.
Transfer to a serving plate and serve hot with the fennel mayonnaise and orange capsicum, chilli & mint dip.