After chopping all the ingredients, mix them together and place them in the fridge overnight.

On the next day, defrost the filo pastry and about an hour later remove your ingredients from the fridge and sauté lightly in a little olive oil in a large frying pan just long enough for them to let out their juices (which you will need later). 

Strain your ingredients and set aside the juice into a bowl. 

Spread out the filo pastry and fold each filo sheet in 4, brushing the inside with melted butter.

Place a handful of filling into the center of each filo sheet and lifting the edges form a litlte pouch (Santa's pouch) which you tie with some string. 

Place them in a baking tray lined with greaseproof paper (or silicon, even better) and bake for half an hour at 180°C. 

To avoid the pouches drying up, brush them twice with the juice that you have set aside.