1/2 batch puff pastry dough or croissant dough (or 1 1/2 lbs frozen puff pastry dough, thawed)
1/2 lb merguez sausage, cooked (can sub your favourite sausage)
3 – 4 oz grated Edam or other variety cheese (opt )
1 large onion, chopped or sliced and sauteed (opt )
flour, for rolling out the dough
egg wash (1 egg beaten with 1 T water)
Divide dough in half. On a floured surface, roll out one portion of dough into a thin, elongated rectangle. Use a sharp knife to cut the dough into 6 – 8 elongated triangles. Place a sausage link (and other fillings, if using) near the base of a triangle. Fold the base up from the bottom to enclose the filling (you can stretch the dough if necessary to accommodate the filling, or break the sausage into pieces to fit neatly) and press the dough to seal. Roll dough from the base to the tip of the triangle, and transfer the croissant tip-side-down to an ungreased baking pan, or a pan lined with parchment paper. You can slightly bend the ends of the croissant inward if you like, but it’s not necessary. Repeat the process with the remaining dough and filling. If using leavened croissant dough, cover the croissants loosely with plastic and leave to rise for 1 1/2 – 2 hours or until light and puffy. If using unleavened puff pastry dough, proceed directly to baking. Preheat your oven to 400° F. Make an egg wash by beating together 1 egg with 1 t water. Brush the egg wash lightly over the stuffed croissants. Bake in the middle of the preheated oven until a rich golden brown, about 20 – 25 min. Yield: 12 – 16 small croissants.