Croissant filled with minced meat

90 min
Type of dish: Meats, Bread and pastries
Temperature: Hot, Warm
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
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 0.125 kg
Plain flour 0.125 kg
Water 0.1 l
Table salt 3.75 g
Flour enhancer 2.5 g
Yeast 12.5 g
Sugar 0.04 kg
Eggs 0.75 ud
Powdered milk 10.0 g
Butter 0.01 kg
Margarine puff pastry 0.15 kg
Elaboration
  • 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.

SET UP

  • 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 5.94 g
Saturates 13.44 g
Monounsaturated fatty acids 12.69 g
Polyunsaturated fatty acids 14.63 g
Cholesterol 108.07 mg
Calcium 244.25 mg
Iron 3.99 mg
Zinc 2.45 mg
Vitamin A 189.28 ug
Vitamin C 41.98 g
Folic acid 140.55 ug
Salt (Sodium) 685.46 mg
Sugars 13.42 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.