Ham and Cheese Croissants

Cut the honey ham and Emmentaler cheese into small pieces. Rinse the scallion, cut in half lengthwise and slice thinly. Heat the vegetable oil in a small pan and sauté the scallion for 2-3 minutes. Remove from heat and mix with the ham and cheese. 

Roll the puff pastry out and cut into 6-8 triangles. Spoon the ham and cheese mixture close to the wide end of the triangle, brush with the egg white and roll up toward the pointed end of the triangle. Press lightly to secure closed, curve the ends in a bit to create a croissant shape and place on a baking sheet lined with parchment paper. Brush the tops of the croissants with the beaten egg yolk and bake in an oven preheated to 225°C (approximately 440°F) for 15-20 minutes, until golden brown.