Crispy ham croissants

Ingredients for 1 servings:

• 500 g flour
• ⅛ liter milk
• some salt
• 1 cube of yeast
• 100 g margarine
• ½ onion(s)
• 2 slices of smoked meat
• 3 slices of ham
• 3 sprigs of parsley
• 50 g Emmental cheese, grated
• pepper
• 1 tsp mustard
• 2 egg yolks

Instructions

Working time approx. 45 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

makes 24 ham croissants

For the dough, put the flour in a bowl. Sprinkle the salt around the edge of the bowl. Warm the milk, but do not boil it, and remove from the heat. Take about half of it and stir it with the yeast cube until smooth and liquid forms. Make a well in the flour and pour in the yeast-milk mixture. Heat the margarine until liquid and pour it into the bowl along the edge. Knead the dough until smooth and no longer sticks to the bowl. Add a little more of the remaining milk, if necessary. Cover the dough and let it rise in a warm place for 45 minutes. For the filling, finely chop the onion, cut the smoked meat and ham into small cubes, and chop the parsley. Sauté the onion in a little butter until translucent, then add the smoked meat and ham. Then add the parsley and turn off the heat. Mix in the cheese and season the filling with salt, pepper, and mustard. Preheat the oven to 200°C (top/bottom heat). Divide the dough into two equal halves and roll each half out on a floured work surface into a circle approximately 40cm in diameter. Cut each circle into 12 equal-sized cake slices. Make a 1cm slit at each wide end of each slice. Now divide the mixture evenly between the slices, at the wide end of each slice. Roll the dough from the outside in, pulling the two corners apart slightly. Place 12 ham horns on each baking tray and bend them into a U-shape. Brush each ham horn with a little egg yolk and bake the two trays one after the other at 200°C for 20 minutes. Then let them cool and enjoy. Tip: Before brushing the ham horns with egg yolk, cover them and let them rise in a warm place for another 10 minutes to make them fluffier.