Sig's Salmon filled filo purse

• 6 tsp pesto of choice, I used a bought unusual kale and smoked ricotta pesto
• 100 grams whole wheat breadcrumbs
• 4 tbsp bought or homemade peri peri sauce
• 4 piece of fresh filet of salmon, each one about 170 grams ( other preferred fish can be used)
• 50 grams of garlic butter
• 12 sheets of filo pastry , cut into the largest square you can get out of each one

1. First preheat the oven to 200 C , 400 F, GAS 6
2. Mix the breadcrumbs with the pesto, zest and juice
3. Melt the garlic butter.
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. 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. Top,it with the bread crumb mix .
7. Spread the top of the pastry with butter and twist the salmon and pesto filled filo pastry into a purse shape
8. Brush with some more of the butter and set it on a baking tray .
9. Event the same with the other salmon pieces until you have 4 parcels
10. Remember to work pretty fast as filo pastry dries to very quick
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

choice, whole wheat breadcrumbs, peri sauce, filet of salmon, garlic, pastry

Taken from cookpad.com/us/recipes/355426-sigs-salmon-filled-filo-purse (may not work)