1 sheet pre-rolled frozen puff pastry, thawed

1 egg, lightly beaten with 1 tablespoon water

ASPARAGUS AND CHEESE FILLING

4 stalks asparagus, blanched and finely chopped

1/2 cup shredded Gruyere cheese

1/4 teaspoon paprika

Freshly ground black pepper

To make filling, place asparagus, cheese, paprika and black pepper to taste in a bowl and mix to combine Roll out pastry sheet to 1/8 in mm thick and cut into 4 in wide strips. Cut each strip into triangles with 4 in bases. Place a little filling across the base of each triangle, roll up from the base and mold into a croissant shape. Brush with egg mixture. Place croissants on greased baking sheets and bake for 12-15 minutes or until puffed and golden.

Ham and Cheese Croissants: Melt 1 tablespoon butter in a skillet, add 1/2 cup finely chopped ham and 2 finely chopped spring onions and cook over a medium heat for 3-4 minutes or until onions are soft. Remove from heat, stir in 2 tablespoons finely chopped parsley and season to taste with black pepper. Set filling aside to cool. Add 1/3 cup shredded cheddar cheese. Assemble and cook as for Mini Asparagus and Cheese Croissants.

Chocolate Croissants: As a filling for these delicious morsels use 1 1/2 oz grated milk or semi-sweet cooking chocolate. Place a little chocolate across the base of each triangle, roll up from the base and mold into a croissant shape. Brush with egg mixture and cook as for Mini Asparagus and Cheese Croissants.