French-style ham and brie in pastry

Ingredients:

• 1 tbsp unsalted butter
• 1 tbsp. vegetable oil
• 1 large onion, finely chopped
• 2 tsp chopped fresh thyme
• 8 slices cooked ham, about 0.15 cm thick (about 250 g)
• 90 g of Brie cheese, rind removed
• 220 g of croissant dough
• Dijon mustard, for serving

Preparation:

1. In a medium skillet, heat the butter and vegetable oil over medium heat. Add the onion, thyme, 1/2 tablespoon of salt, and a pinch of ground black pepper and cook, stirring occasionally, until the onion is very soft and caramelized, about 15 minutes. Increase the heat slightly and cook until golden brown, about 5 minutes more. Transfer the onion to a small bowl to cool completely.
2. Preheat oven to 175°C. Line a baking sheet with parchment paper.
3. Cut each slice of ham into 3 strips approximately 5 x 12 cm in size. Cut the brie cheese into 24 pieces approximately 0.5 x 2.5 cm in size. Top each strip of ham with 1/4 teaspoon of caramelized onion and 1 piece of brie cheese and roll tightly.
4. Divide the croissant dough along the perforations into 8 triangles. Cut each triangle into 3 long, thin triangles (24 total). Place 1 ham roll on the tip of the triangle, roll it up, and place the ham, seam-side down, on the prepared baking sheet. Repeat with the remaining triangles and ham rolls.
5. Top each roll with about 1/8 teaspoon of the remaining caramelized onions. Bake until golden brown and cooked through, 25-30 minutes. Serve warm with Dijon mustard for dipping.