D likes traditional croissants more than I do. I can take them or leave them.
So what made me decide to go ahead and make a savoury version. Well the truth is that I had some green filling left over, and instead of lobbing it in the bin, I decided to slather some unbaked supermarket croissant dough with it. Then baked them according to the packet instructions until puffed and golden.
The savoury croissants were a hit with him, he requested that I make them again. I did.
Only thing, (I criticise myself too you know), I need more practice to master rolling the croissants into proper croissant shapes, so that they resemble those croissants you see piled high at French bakeries.
But my excuse is that I covered the whole dough with the savoury filling and then rolled it up. It was a fatty, making it more pigs in blanket, albeit a vegan version, than the elegant croissants that we are all used too. Yes, I know not good enough excuse - yes Miss. I will try harder next time round.