Defrost puff pastry, split each sheet once and roll out on floured surface 15 x 150 mm.
Finely chop the onion, brown in the light butter until golden.
Finely chop pork, chives and gherkin, add egg yolk and whipped cream, mix, season with pepper and salt. Spread the filling on the squares and roll them up into croissants starting from one corner. Place on a cooled rinsed baking sheet.
Mix cow’s milk and egg yolk and brush the croissants with it.
Baking: gas: thermostat 4 to 5, electricity: preheat, 220 to 230° Celsius Baking time: about 15 min, middle rack
Our tip: Fresh chives are much more aromatic than dried ones!