Hearty Croissants with Ground Meat and Feta

Combine the bread mix with the water and the oil and knead to a smooth dough, shape into a ball and cover with a tea towel and let stand in a warm place for 1 hour.

For the filling, grate the feta cheese, finely chop the tomato and parsley and mix with the egg and ground meat and season with salt and pepper.

Roll out the dough on a floured surface into a large rectangle and cut into 5-6 squares. Cut the squares in half diagonally to create triangles.

Place triangles in the center of the work surface, with the points facing down. Place the filling on the bottom point and roll up from the bottom towards the top with the stuffing. Place croissants, seams side down on a parchment paper-lined baking sheet. Let rest 30 minutes. Whisk the egg yolks with a little water, brush on top of croissants and bake in an oven preheated to 200°C (approximately 375°F) for about 25-20 minutes until golden brown.