for 32 pieces

2	puff pastry dough, rolled into a circle (approx. 32 cm each)
1 tsp	mild mustard
2 tbsp	sour single cream
2 pinch	salt
50 g	Bündnerfleisch (Graubünden air-dried meat), sliced
a little	pepper
90 g	Fine Food Pomodori Perinos della Puglia (Fine Food Pomodori Perinos della Puglia), drained, coarsely chopped
80 g	cream cheese with herbs
a little	pepper
1	egg, beaten
1 tbsp	sesame seeds

How it's done

Cut a dough roll into 16 equally sized pieces. Combine the mustard and cream and add salt to taste. Coat the wider sections of dough with 1 tsp of the mustard & cream mixture. Place 1 slice of the air-dried meat on each, folding the protruding edges inwards and season. Roll the dough pieces inwards and place on an oven tray lined with baking paper.

Cut the second dough roll into 16 equally sized pieces as well. Distribute the cream cheese and tomatoes on the pieces and season. Roll the dough pieces inwards and place on the oven tray.

Brush the croissants with egg. Also scatter a few sesame seeds over the meat croissants.

Bake for approx. 15 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool slightly on a cooling rack.

Show complete recipe