Summary

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

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Instructions

1. Roll out the defrosted dough sheets on a floured baking board about ½ cm thick and cut into 10 squares.
2. 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.
3. 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.
4. Serve the croissants with a small green salad as a starter. They are also suitable for picnics, on the go or for the buffet!