Cut off all ingredients (except puff pastry) and cut in the kitchen cutter to a crumbly amount or drive through the meat grinder with the small disc. Add a little salt and pepper to taste. Roll out the puff pastry into rectangles of about 50*50 cm and cut 9 rectangles each. Spread the mixture evenly in the middle of the rectangles. Divide the raw egg (yolk and egg white) and coat the rectangles with egg white. Roll up crosswise to form a croissant and place on a floured baking tray. Brush with egg yolk and pierce a few times with a fork. Bake in the middle of the oven preheated to 200 C° for about 25 minutes.
As an entrée, you can also make more than 9 ham croissants. Simply cut smaller rectangles from the dough.
Tip: Use your favorite ham – then your dish tastes twice as good!
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