Potato croissants, spicy

Ingredients for 8 servings:

• 3 large potatoes (about 400 g)
• 100 ml rapeseed oil
• 1 egg(s)
• 500 g flour
• 1 packet of baking powder
• salt and pepper
• 125 g feta cheese
• 125 g ham, diced
• 1 small red bell pepper(s), diced
• 1 chili pepper(s), mild or hot (to taste), diced
• 1 small onion(s), diced
• 2 cloves garlic, finely chopped
• 2 tbsp herbs, chopped (to taste)
• 1 egg yolk
• 1 tbsp milk
• 5 tbsp sesame seeds

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

with sesame and feta-pepper-ham filling

Wash the potatoes, boil them in their skins until tender, peel them, and press them through a potato ricer while they’re still hot. (You can also use day-old potatoes and mash them in a food processor with the oil.) Then prepare the filling. Lightly roast the onion and garlic and let it cool. Finely dice the feta and mix it with the diced ham, paprika, chili, and the herbs (I used a mixture of rosemary, thyme, and oregano). Finally, add the onion and garlic mixture and mix thoroughly. Season with pepper if desired (you don’t need to add salt, as the diced ham and feta are already salty enough). For the dough: Add the oil, egg, flour, baking powder, salt, and pepper to the potatoes and knead everything into a dough. Divide the dough in half and roll each one out on a floured surface to about 0.5 cm thick. Cut 8 triangles from each sheet of dough. Place a tablespoon of the prepared mixture onto each triangle and roll the dough into croissants. Whisk the egg yolk with the milk, brush the croissants with it, and sprinkle with sesame seeds. Bake the croissants in a preheated oven at 200 degrees Celsius for about 20-25 minutes, until golden brown. Serve hot or cold.