Ham & Cheese Mini Croissants

Ham & Cheese Mini Croissants

Inspired by the classic ham and cheese baguettes from our camper van adventures, we’ve used Vache Qu’il Rit (The Laughing Cow cheese) as the cheese filling for our mini croissants.  

We’ve used shop bought pastry as a quick and easy cheat.  Life is too short to make your own puff pastry, right? Cooked on the Big Green Egg, the result is a flaky, golden treat with a gooey, savory filling that’s perfect for breakfast, brunch, picnics or a snack on the go.

Whether you’re reminiscing about past road trips or just looking for a tasty and easy recipe, these mini croissants are sure to satisfy.  We think these will also be a winner for kids too.  In fact, they could help to make them as they’re super simple to make.

A standard pack of puff pastry is perfect to make twelve. If you don’t eat them all, they keep well for a day or two.  Although they didn’t last the day, when we made our first batch!

Method

1. Setup your Egg for baking with the plate setter (ConvEGGtor) feet up, the stainless steel grid on top and a baking stone on top of that. Your Egg should be at a stable 220°C. Try not to let it go past this temp as the baking stone will be too hot.
2. Take your puff pastry out of the fridge 20 mins before you want to use it and allow it to warm up before you unroll it.
3. Once warm enough to unroll without cracking the pastry, you may need to roll it a little, you need to be able to cut out a circle about 30cm in diameter.  Use a large saucepan lid to guide the knife.  Cut into 12 triangles shapes.
4. Take the 2 slices of ham and place on top of each other, then place 6 cheese triangles on to the ham and then use the triangles as a template to cut the ham.
5. Place a piece of ham on each piece of pastry.
6. Cut the cheese triangles in half, place a piece of each cheese on top to the ham.  Take a fork and mash it down.
7. Sprinkle over some red onion
8. Grind over some black pepper.
9. Baste the tip of the triangle with a little egg.
10. Roll the pastry from the wide end towards the narrow point.  Once you’ve finished rolling, your pastry should resemble a mini croissant.
11. Egg wash all of your pastries and place onto a circular piece of baking parchment, the size of your baking stone.
12. Place into the Egg and cook for about 10 to 12 minutes until they are golden brown.
13. Remove and allow to cool on a cooling rack.