Peel and finely dice the garlic and red onion. Cut the aubergine into 1cm dice. Finely dice the red chilli.
Heat a frying pan until hot and add a splash of the olive oil. Cook the red onion until soft and add the cumin. Cook for a minute and then add the garlic,chilli and aubergine. Cook for a minute, season with salt and pepper and then add a cup of water. Cover with a lid and cook until the aubergine is completely soft. Allow the filling to cool before making the pastillas.
Cut the brick pastry into strips about 5cm wide. To fold the parcels place a small amount of the filling in the bottom corner of the pastry strip. Fold the pastry over the filling to form a triangle. Continue folding in triangles until all of the edges are sealed. To finish the parcel, tuck the final flap under the last fold like an envelope. Repeat this process until all of the filling is used.
Shallow fry the parcels in the hot olive oil for 2 or 3 minutes on each side until they are golden brown and crispy.
«The pastillas can be made with filo pastry. Make the pastillas in the same way, brush with oil or butter when finished and then bake in an oven at 180'c for 12 minutes or until golden brown.»