Mini Croissants With Black Olives

Ingredients

• 40 gm butter
• 3 medium onions finely sliced
• 2 tbsp parsley chopped
• Black pepper to taste
• Salt to taste
• 3 sheets frozen puff pastry, thawed
• 1 egg beaten
• 12 black olives finely sliced

Method

• Melt the butter in pan and cook the onions on medium heat for 10 minutes or until they are golden and soft.
• Remove from heat and add olives, parsley, pepper and salt. Let it cool down.
• Cut each puff pastry into half and then half into 5 triangles. Place a little of the onion mixture at the base of triangle and roll up towards the point, close the filling into croissant shape.
• Place the croissants into baking tray and refrigerate them for 30 minutes.
• Preheat the oven at 200 degrees. Brush each croissant with beaten egg and bake them for 20 minutes, or until they are puffed and golden.

Related Articles

• Steak And Kidney Pie (By Chef Zakir): Recipe
• Beef Pockets (By Chef Zakir): Recipe
• Pakistani Patties ( By Chef Zakir): Recipe
• Olive And Almond Palmiers: Recipe
• Classic French Onion Soup: Recipe