Puff pastry mini croissants

Melt the butter in a frying pan and fry the chopped onion over medium heat 20 minutes till golden brown. Remove the pan from the heat and stir the sliced olives, chopped parsley, salt and freshly ground black pepper through. Let the mixture cool.

Cut each slice puff pastry diagonally. Spoon some of the onion mixture on the base of each triangle and roll it loosely with the stuffing to the point. Bend the ends to get a croissant shape. Place the croissants on a slightly greased baking sheet and place about 30 minutes in the fridge.

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Brush each minicroissant with little beaten egg and bake 15-20 minutes until golden brown.