Mini savoury croissants
These are a lovely alternative to sausage rolls and, despite looking a little sophisticated, are surprisingly easy to make.
1 tablespoon (20 ml) light olive oil
1 small brown onion, finely chopped
200g minced beef
1/2 cup (35 g) breadcrumbs
1 tablespoon (20 ml) chopped parsley
2 tablespoons (40 ml) milk
3 sheets frozen puff pastry (24 x 24 cm), just thawed
1 egg, beaten, to glaze
Tomato sauce, to serve
- Makes 24
Heat a frying pan over medium heat. Add half of the oil and the onion and cook for about 5 minutes until soft and golden. Transfer to a large bowl.
Add the remaining oil and the beef to the frypan and cook for about 5 minutes until the mince has browned. Strain off any excess liquid and transfer to the bowl with the onion. Add the egg, breadcrumbs, parsley and half of the milk and stir to combine. Set aside to cool.
Preheat the oven to 180°C. Line two baking trays with baking paper.
Place one pastry sheet on to a chopping board and cut in half. Cut each half strip into 4 even triangles, discarding the half triangles at each end. Repeat with the remaining pastry sheets.
Place two teaspoons of the beef mixture in the centre of each triangle and roll from the base to the point to make mini croissants. Place on the baking trays. Combine the beaten egg with the remaining milk. Glaze the croissants with the egg mixture. Cook for 15-20 minutes or until golden.
Tip: if you’d like to make these ahead, you can refrigerate or freeze them before cooking and then pop them in the oven when needed.