Summary

Ingredients

For the dough:

• 3 large potatoes, (about 400 g)
• 100 ml rapeseed oil
• 1 egg (s)
• 500g flour
• 1 packet baking powder
• salt and pepper

For the filling:

• 125 g feta cheese
• 125 g ham, diced
• 1 small red pepper (s), diced
• 1 chilli pepper (s), mild or hot (to taste), diced
• 1 small onion (s), diced
• 2 cloves garlic, finely chopped
• 2 tablespoon herbs, chopped (to taste)

For painting:

• 1 egg yolk
• 1 tablespoon milk
• 5 tablespoon sesame seeds

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Instructions

1. Wash the potatoes, cook them in the skin until soft, peel them and press them through the potato press while they are still hot. (You can also take potatoes from the day before and chop them up in the food processor together with the oil) Then prepare the filling. Lightly roast the onion and garlic and leave to cool. Dice the feta and mix with the diced ham, paprika, chilli and the herbs (I used a mixture of rosemary, thyme and oregano). Finally add the onion and garlic mixture and mix thoroughly. If necessary, season with a little pepper (you don`t need to salt the mixture because the ham and feta are salty enough) For the dough: Add the oil, egg, flour, baking powder, salt and pepper to the potatoes and knead everything into a dough. Cut this in half and roll out each about 0.5 cm thick on a floured work surface. Cut 8 triangles from each sheet of dough. Put one tablespoon of the prepared mixture on each of the triangles 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 for about 20-25 minutes until they are golden brown. Serve hot or cold