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1 deep frozen puff pastry 300 g
200-250 g ham
2 eggs
2 tablespoons milk
1 small onion
1 garlic clove
parsley
flour
salt, oil
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Finely chop ham, parsley and onion, sweat in oil and add crushed garlic. Take from the heat, add one egg and stir to combine. Season with salt and pepper and allow it to rest for 10 minutes.
Roll out puff pastry and cut into 10 triangles. Whisk the second egg and brush the dough pieces. Spread the ham mixture onto the triangles on the wide end and roll in each triangle curving in on the small end to form crescents. Place on a baking tray, stir a yolk with little milk and brush the croissants with the egg wash. Preheat the oven and bake at 180° C for about 10 minutes.
Tip: Before baking, feel free to spread caraway seeds or other seasonings on the croissants.