Add all your filling ingredients to a bowl, and mix gently to combine.

Take your pastry out of the fridge and let it warm a little.

Preheat your Egg to 220°C with your ConvEGGtor basket feet up, stainless grid on top, and a baking stone on top of that.

Unroll your pastry and lay it horizontally with the longest edge towards you. Cut the pastry in to 3 equal pieces. Cut each piece, corner to corner to make triangles (see 08:06 on video)

Add about a heaped teaspoon of filling to the wide end of each triangle.

Brush the pointed the end of the triangle with a bit of egg wash.

Roll the pastry from the wide edge to the narrow edge to form your croissant shape.

Transfer the croissant on to a piece of baking parchment, about the size of the baking stone.

Egg wash the tops of the croissants.

Using a metal tray, transfer the baking parchment and pasties to your Egg.

Cook for about 13 minutes. If you see the filling leaking out of a pasty, they're done.

Transfer to a wire rack to cool. Be careful as the middle will stay hot for longer than you think.