300 g of flour and a little more for dusting
50 g soft butter
2 egg yolks
Vegetable oil for frying
100 g cooked ham, chopped
10 sage leaves, chopped
100 g of cured provolone, diced
2 1/2 tablespoons of freshly grated parmesan
1 egg, lightly beaten
1egg white, lightly beaten
Salt and pepper
Sift the flower and salt on a working surface, forming a small volcano. Make a well in the center and add the butter, egg yolks and 1 tablespoon of water.
With fingers, add the flour and add more water, if needed. Work the dough to form a ball and let stand for 1 hour. Then, spread the dough very thinly on a floured or glass surface and cut into small circles with a pastry cutter.
Heat oil between 180 and 190 degrees Celsius or until a piece of try bread browns in 30 seconds. Meanwhile, combine ham, sage, cheese and while egg in a bowl and mix with salt and pepper. Arrange the filling in the center of the circles and fold them to seal. Coat the croissants with eggs and allow to brown with oil.
Let drain on paper towels and serve while hot.