First preheat the oven to 200 °C, 400 °F, GAS 6
Mix the breadcrumbs with the pesto, zest and juice
Melt the garlic butter. 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
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. Top,it with the bread crumb mix.
Spread the top of the pastry with butter and twist the salmon and pesto filled filo pastry into a purse shape
Brush with some more of the butter and set it on a baking tray.
Event the same with the other salmon pieces until you have 4 parcels
Remember to work pretty fast as filo pastry dries to very quick
Bake for about 25th minutes until the pastry is golden brown, turn the temperature down if it browns to quick to 175°C or cover with a little tinfoil
