Cut the onion and ham into small pieces. Fry in a little oil in a pan with the bacon cubes, then let cool down briefly. Add sour cream, cheese and herbs and mix everything together. Season to taste with pepper.
Divide each puff pastry roll into 6 - 10 triangles for croissants or rectangles for pockets. Size as you like, depending on whether you want to offer the pastry as finger food or as a snack. You should take into account that the dough will rise properly!
Now put some filling on the dough and brush the edges with egg white. For croissants, place the filling on the broad side of the triangles and then roll up the dough into croissants. For pockets, place the filling on one side of the rectangles and fold the other part over it. Press the edges of the pockets well, it is advisable to use the back of a fork for this, this results in a pretty pattern. Brush finished bags or croissants with egg yolk and sprinkle with a little caraway or cheese if you like.
Bake in a preheated oven at 200 ° C for about 15-20 minutes until they are golden yellow.
Tips: Bags go faster and are of course easier than croissants.
You have to work very carefully with the croissants so that the filling does not run out during baking.
The pastries can be prepared the day before.
If the filling is left over, you can use it to spread bread rolls and bake them in the oven. That tastes very good too.
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