Mini croissants

Method

1. Melt the butter in a frying pan and cook the onions over medium-low heat for 20 minutes, or until golden and sweet tasting. Remove from the heat and stir in the olives, parsley, salt and cracked black pepper, to taste. Allow to cool.

2. Cut each sheet of pastry in half, then each half into 5 triangles with a base (shortest side) of 8 cm (3 inches). You will have a couple of odd shapes left at each end. Place a little onion mixture at the base of each triangle and roll up towards the point, enclosing the filling. Curl the ends around to form a croissant shape.

3. Place the croissants on a lightly greased baking tray and refrigerate for about 30 minutes. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Brush each croissant with beaten egg, then bake for 20 minutes, or until puffed and golden.