roast croissants

Ingredients for 10 servings:

• 1 pkt. Puff pastry, frozen
• 150 g roast pork, leftovers
• 1 onion(s)
• some butter
• 1 gherkin(s)
• 1 bunch of chives
• ½ bunch parsley
• 3 tbsp sweet cream
• 1 egg yolk
• salt and pepper
• 1 egg yolk, whisked with 3 tbsp milk for brushing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ideal for a buffet or picnic

Roll out the thawed dough sheets on a floured baking board to about ½ cm thick and cut into 10 squares. Finely chop the roast leftovers, onion, pickled gherkin, chives, and parsley. Fry the onions in butter until golden brown. Place everything in a bowl, mix with the cream and egg yolk, and season to taste. Divide the mixture among the dough squares and roll the dough into croissants. Place the croissants on a baking sheet lined with baking paper or rinsed with cold water and brush with the egg yolk whisked with milk. Bake at 220°C for about 15 minutes. Then serve cold. Serve the croissants with a small green salad as an appetizer. They’re also perfect for picnics, on the go, or for a buffet!