Mix the capers with all the other ingredients up to and including the pepper. Pull apart the salmon, mix in.
Carefully unfold the pastry sheets. Brush a pastry sheet with butter, place the second pastry sheet on top. Cut 20 squares measuring approx. 7 cm each. Spoon approx. 1 tsp of filling in the centre of each square, brush the edges with a little butter, fold the edges over the filling to create a pointy shape. Transfer to a baking tray lined with baking paper, brush the parcels with the rest of the butter.
Approx. 10 mins. in the centre of an oven preheated to 220°C.