Savoury croissant

Ingredients

• 4croissants
• 1, beatenegg
• 100 gCheddar, grated
• 50 gbaby spinach, shredded

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C and line a baking tray with parchment paper.

2. 2

   Fill the croissants

   Slice the croissants in half. Combine the beaten egg with the grated Cheddar and shredded baby spinach, then season to taste. Spread the mixture evenly inside each croissant.

3. 3

   Bake and serve

   Place the filled croissants on the prepared tray and bake for 10 minutes, until golden brown. Serve warm from the oven.

What are savoury croissants?

Croissants are a flaky, laminated pastry associated with French baking, though versions filled with savoury ingredients are enjoyed in many places. This quick take pairs the buttery pastry with Cheddar, spinach and egg.

The filling brings together salty cheese and mild greens, while the egg helps bind it as it bakes. A short spell in the oven warms the centre and gives the pastry a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1660 calories, 57g protein, 125g carbs, 105g fat.

Most of the carbohydrates come from the croissants, while their pastry and the Cheddar contribute much of the fat. The egg and Cheddar provide most of the protein, with spinach adding a small amount. Serve with fruit or salad to add a fresh, lighter side.

The filling ingredients

Cheddar: Grated cheese distributes through the filling more evenly than large pieces and melts readily in the oven.

Spinach: Shredding the leaves makes them easier to tuck into the croissants and combine with the cheese and egg.

Egg: Beaten egg holds the filling together as it cooks. Mix it thoroughly with the other filling ingredients before assembling.

Filling without tearing

Cut each croissant carefully through the middle, keeping the halves joined if you want the filling to stay contained. Spoon or spread the mixture into the centre rather than pressing hard on the delicate layers.

Divide the filling evenly among the four croissants so each gets a similar amount. If the mixture seems loose, let excess egg run off the spoon before filling.

What to look for

The croissants are ready when the outside is golden and the filling is hot, with the Cheddar melted. Check the centre of one before serving, as ovens and croissant sizes can vary.

The spinach should be wilted rather than raw and bulky. Take care not to bake for too long, or the pastry may become overly crisp.

Timing and preparation

The stated baking time is 10 minutes at 180°C, after preheating the oven and preparing the filling. Assemble the croissants just before baking so the pastry does not sit with the egg mixture for long.

Have the tray lined before you start filling; the croissants can then go straight into the oven.

What to serve alongside

Serve these warm with sliced fruit or a simple green salad for a fresh contrast to the buttery pastry and melted cheese. For a brunch spread, add tomatoes or other crisp vegetables.

Because the croissants are rich and filling, lighter sides can round out the meal without competing with the savoury centre.

Recipe notes & tips

• Grate the Cheddar finely so it mixes evenly with the egg and spinach.
• Use a sharp knife to slice the croissants without crushing their flaky layers.
• Line the tray before assembling the croissants to make transferring them easier.
• Spread the filling evenly so all four croissants bake at a similar rate.
• Check the filling is hot before serving, especially if your croissants are particularly large.

Variations

• Add ham: Fold a little finely chopped cooked ham into the cheese and spinach mixture.
• Try another cheese: Use grated Gruyère in place of some or all of the Cheddar.
• Add herbs: Stir chopped chives into the filling for a mild onion note.
• Include mushrooms: Cook and cool finely chopped mushrooms before mixing them into the filling.
• Add a little mustard: Mix a small amount of mustard into the beaten egg for extra savoury depth.

Common mistakes to avoid

• Cutting too deeply: Leave the croissant halves joined if you want a hinged opening that holds the filling.
• Overfilling: Use an even share of the mixture in each croissant to reduce spills on the tray.
• Using whole spinach leaves: Shred the leaves so they fit neatly and mix well with the other filling ingredients.
• Skipping the tray lining: Use parchment paper to make melted cheese easier to lift away.
• Baking by colour alone: Check that the filling is hot as well as looking for golden pastry.

How to store

These are best eaten warm soon after baking. If needed, refrigerate leftovers in a covered container and reheat in the oven until hot; the pastry may be less crisp after storage.

Frequently asked questions