Merguez & Fontina Stuffed Croissants

Ingredients

• Olive oil, for frying
• 8 merguez sausages, cut into approximately 3 cm pieces
• 2 garlic cloves, peeled and finely sliced
• 1 small handful fresh parsley, chopped
• 2 tablespoons capers, rinsed and drained
• 4 good-quality croissants, preferably one day old
• 175 g Fontina or Port Salut cheese, thinly sliced
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Method

1. Preheat the grill or broiler to high.
2. Heat a frying pan over medium heat and add a small amount of olive oil.
3. Add the merguez pieces, season lightly with salt and black pepper and fry until cooked through and lightly browned.
4. Add the sliced garlic and cook for approximately 30 seconds without allowing it to burn.
5. Add the chopped parsley and rinsed capers and cook for another 30 seconds.
6. Transfer the sausage mixture to a bowl, leaving the flavoured oil in the pan.
7. Slice the top from each croissant to create a lid.
8. Place the cut sides of the croissants briefly into the hot pan so they absorb the flavoured oil and become lightly golden.
9. Press down gently inside each croissant to create a pocket.
10. Divide the merguez mixture among the four croissants.
11. Top each croissant with thin slices of Fontina or Port Salut and season with black pepper.
12. Place the filled croissants without their lids on a baking tray.
13. Grill for 1 to 2 minutes, until the cheese melts and begins to colour.
14. Replace the croissant lids and serve immediately.