I am certain that learning new things, even silly little things like buttering the inside of your pastry to make it stick better, is a good thing, for two reasons, firstly in the future it will avoid that predetermined time spent trying to get those edges to stick together, and getting irratable because there's always that one annoyingly elusive bit that just won't have any of it. Secondly in the unlikely event that you should be discussing pie/pastry and someone says "Ooh but I can never get those pesky sides to stick properly" - you can turn around and say "Have you tried using butter as a kind of glue?" I don't know about you, but there's something about being knowledgeable that makes me feel good and not in a smug way - usually - I think everyone needs an ego boost every now and again, it's nice to know that we are good at something, or to be told we are beautiful, or kind, or good at our job. I'm not very good at accepting compliments. So for me subtle situations like that one are ideal for my ego. A way to impart a little of what I know without demoralising anyone.
4 small salmon tail fillets
4 large sheets of filo pastry
50g butter, melted
4 cups sliced mushrooms
1 large tomato chopped
1 tsp oregano
salt and pepper
120ml sieved tomatoes
New potatoes and green beans to serve
1. Preheat your oven to 190C/375F
2. Put a sheet of filo pastry on a board and brush with a little of the melted butter, fold in half and brush again.
3. Top one half of the pastry with a 1/4 of the mushroom slices and chopped tomato and sprinkle with some of the oregano. Add a portion of the salmon and season well with salt and pepper.
4. Bring the other side of the pastry up and over the salmon, pinching all around the edges to seal the contents. Repeat the process for the remaining pastry sheets and filling. Lightly grease a baking sheet with the leftover butter and put your Salmon parcels on the baking sheet.
5. Bake in the oven for about 15-20 minutes until the pastry is golden brown.
6. Meanwhile, cook the potatoes and beans. Heat the sieved tomatoes in a small saucepan, then spoon onto the plates top with the parcels and serve with potatoes and beans.