Ham and Mushroom Croissants
Nutritional values
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 124 mg | (3 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 200 grams (approximately 7 ounces) Puff pastry dough
- 1 shallot
- 1 Tbsp butter
- 100 grams approximately 3 1/2 ounces)cooked ham
- 100 grams approximately 3 1/2 ounces) button Mushroom
- 150 milliliters (approximately 5 1/4 ounces) Whipped cream
- 1 tsp cornstarch
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps chopped parsley
- 1 egg
- parsley (for serving)
Preparation steps
Thaw the puff pastry.
Peel the shallots, chop finely and sauté in hot butter until tender. Finely chop the ham and the mushrooms, add to the pan and sauté 1-2 minutes. Ahe cream and bring to a boil. Dissolve the cornstarchin 1 tablespoon of cold water, add to the boiling mixture and cook, stirring until thickened, about 5 minutes. Season with salt, pepper and nutmeg. Allow to cool, then stir in the parsley.
Preheat the oven to 200°C (approximately 390°F) convection.
Unfold the puff pastry tand roll on a lightly floured work surface to twice its length and cut out triangles with 10 cm (approximately 4-inch) base. Spoon the filling into the center of the base, brush the edges with a little beaten egg and rolls up, starting at the base. Brush with the remaining egg and place on a baking sheet.
Bake for about 15 minutes until golden brown. Then allow to cool briefly and serve, if desired, on parsley.
