Croissant filled with minced meat

90 min
Type of dish: Meats, Bread and pastries
Temperature: Hot, Warm
Seasonal period: All year
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Minced meat 0.2 kg
Onion 0.05 kg
Carrots 0.05 kg
Leek 0.6 ud
Red wine 0.0 l
Block cheese 0.05 kg
Strong flour 0.052 kg
Plain flour 0.052 kg
Water 0.042 l
Table salt 1.563 g
Flour enhancer 1.042 g
Yeast 5.208 g
Sugar 0.017 kg
Eggs 0.313 ud
Powdered milk 4.167 g
Butter 0.004 kg
Margarine puff pastry 0.063 kg
Onion 0.167 kg
Garlic, bulb 0.267 ud
Green pepper 0.1 kg
Diced tomato 0.667 kg
Table salt 0.233 g
Sugar 0.0 kg
  • Prepare the croissant dough (rolled fermented dough).
  • Make a tomato sauce.  
  • Chop the onion, the leek and the carrot into brunoise for the Bolognese.
  • Chop the meat.
  • Cut the cheese into slices.

To prepare the Bolognese:

  • Simmer the onion and the carrot first and once half done, add the leeks.
  • Once the vegetables are simmered, add the minced meat over high heat and sautée, add the red wine, the salt and the spices.
  • Add a small amount of tomato sauce to bind.


  • Spread the Bolognese on a croissant layer, place a layer of sliced cheese on top and cover with another croissant layer.
  • Trim the edges and cut into portions without breaking.
  • Bake the filled croissant being careful not to brown them too much.
  • Decorate the plate with a little hot tomato sauce and place the croissant on the side.
Nutritional information (1 portion)
Fiber 4.54 g
Saturates 8.8 g
Monounsaturated fatty acids 8.38 g
Polyunsaturated fatty acids 7.77 g
Cholesterol 63.76 mg
Calcium 223.34 mg
Iron 3.41 mg
Zinc 2.06 mg
Vitamin A 166.43 ug
Vitamin C 41.91 g
Folic acid 108.3 ug
Salt (Sodium) 377.81 mg
Sugars 8.39 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.