Puff Pastry Croissant with Sausage and Vegetable Filling

For the puff pastry croissants with sausage-vegetable filling, first heat the frozen vegetables with sour cream, parsley, salt and pepper in a pan.

Cut the sausages into thirds or quarters.

Roll up the puff pastry and cut it into triangles of the same size. The broad side should be slightly larger than the sausage. Place a piece of sausage on each side and add some vegetables. Roll the puff pastry from the wide side to the tip to form a croissant.

Place the croissants on a baking tray lined with baking paper and brush with the egg. Sprinkle with sesame seeds (or caraway seeds). Bake the puff pastry croissants with sausage and vegetable filling for about 20 minutes at 180 °C in a preheated oven until crispy.

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