Roast Cones
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 point puff pastry, frozen
- 150 g roast pork, leftovers
- 1 onion (s)
- some butter
- 1 pickle (s)
- 1 bunch chives
- 0.5 ½ bunch parsley
- 3 tablespoon sweet cream
- 1 egg yolk
- salt and pepper
- 1 egg yolk, whisked with 3 tablespoons milk for brushing
Print Recipe
Pin Recipe Instructions
- Roll out the defrosted dough sheets on a floured baking board about ½ cm thick and cut into 10 squares.
- Finely chop the leftovers, onion, pickles, chives and parsley. Roast the onions in the butter until golden. Put everything in a bowl, mix with the cream and egg yolk and season to taste. Distribute the mixture on 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 yolks whisked with milk. Bake at 220 ° for about 15 minutes. Then serve cold.
- Serve the croissants with a small green salad as a starter. They are also suitable for picnics, on the go or for the buffet!
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