Croissant filled with minced meat

• Prepare the croissant dough (rolled fermented dough).
• Make a tomato sauce.  
• Chop the onion, the leek and the carrot into brunoise for the Bolognese.
• Chop the meat.
• Cut the cheese into slices.

To prepare the Bolognese:

• Simmer the onion and the carrot first and once half done, add the leeks.
• Once the vegetables are simmered, add the minced meat over high heat and sautée, add the red wine, the salt and the spices.
• Add a small amount of tomato sauce to bind.

SET UP

• Spread the Bolognese on a croissant layer, place a layer of sliced cheese on top and cover with another croissant layer.
• Trim the edges and cut into portions without breaking.
• Bake the filled croissant being careful not to brown them too much.
• Decorate the plate with a little hot tomato sauce and place the croissant on the side.