Guinea fowl filet in filo pastry

Cut off quarter of lemon and cut into small pieces. Rest of fruit. Garnish guinea fowl (with meat hammer) and marinate 10 minutes in lemon juice. Remove guinea fowl from marinade and rub with salt and pepper. Fry 2 tbsp oil in frying pan and fry filets around light brown. Add lemon pieces, fond and salt and pepper to taste. Guinea fowl with lid slant on pan in 7-8 min. On very low heat. Let cool in custody. Spread 4 sheets of filo pastry on the work surface. Place the basil leaves in the middle of each sheet. Spread the slice of ham on it. Prune the guinea fowl with kitchen paper and place on ham. Fold the filo pastry as a package and place it on the baking sheet on the folding seam. Store in a refrigerator until use.

Preheat the oven to 200 ° C. Cover film packages with the rest of oil. Put the baking tray in the middle of the oven and bake crunchies for 20-25 min. Tasty with roasted cabbage (see recipe elsewhere).