Sig's Salmon filled filo purse

1. 1

   First preheat the oven to 200 C , 400 F, GAS 6

2. 2

   Mix the breadcrumbs with the pesto, zest and juice

3. 3

   Melt the garlic butter.

4. 4

   Then lay out one of the sheets , cut it into the largest square you can get , spread with some of the melted butter add a sheet of pastry that also has been squared ,butter it and then repeat one more time thus having three sheets on top of each other

5. 5

   Rub the salmon generously with peri peri sauce , then put one piece of salmon onto the middle of the square , (if it is to big cut it in half and lay it side by side.

6. 6

   Top,it with the bread crumb mix .

7. 7

   Spread the top of the pastry with butter and twist the salmon and pesto filled filo pastry into a purse shape

8. 8

   Brush with some more of the butter and set it on a baking tray .

9. 9

   Event the same with the other salmon pieces until you have 4 parcels

10. 10

    Remember to work pretty fast as filo pastry dries to very quick

11. 11

    Bake for about 25th minutes until the pastry is golden brown , turn the temperature down if it browns to quick to 175C or cover with a little tinfoil

* Per serving · 4 servings · Values may vary.