Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR THE DOUGH***
 110      gram          flour
  30      grams         yogurt cheese
  50      grams         unsalted butter
                        salt to taste
   1                    egg -- beaten
                        a little butter for greasing
                        ***FOR THE FILLING***
 200      gram          chicken liver
     1/2  cup           milk
   6 1/4  grams         butter
   1 1/2  teaspoons     oil
   2                    spring onions
   4      cloves        garlic
                        -- chopped fine
     3/4  teaspoon      coriander powder
     1/4  teaspoon      turmeric powder
  60      grams         tomato -- chopped fine
     3/4  teaspoon      garam masala
   1      teaspoon      black pepper powder
   1      teaspoon      marjoram -- dried
  30      grams         processed cheese -- grated
   2      tablespoons   single cream
                        salt to taste

Preparation:

To prepare the dough: Put yogurt cheese and butter in a bowl and cream until well blended. Sieve flour and salt together and blend into the cheese-butter mixture with a fork. Add eight tsp. water and knead to a smooth dough. Cover with a moist cloth or cling film and refrigerate for an hour. To prepare the filling: Clean the liver and soak in milk overnight. Drain and dice. Finely chop the spring onion bulbs and coarsely chop the greens. Heat butter and oil in a frying pan, add the chopped onion bulbs and garlic. Sauté over medium heat until the onions are translucent and glossy. Dissolve coriander powder and turmeric powder in two tbsp. water and add to the pan. Stir until the moisture evaporates. Add tomatoes and salt. Stir-fry until the oil floats on top. Add liver and spring onion greens. Stir-fry for two minutes. Sprinkle bottle masala, pepper and marjoram. Stir and remove from heat. When cool, add cheese and cream. Mix well. Adjust the seasoning and divide into 12 equal portions. To prepare the croissant: Roll out the dough on a floured surface into a 37 cm. x 25 cm. rectangle. Then cut into 12.5 cm. squares. Finally, cut each square diagonally, to make 12 triangles. Place a portion of the filling in the center of each triangle, roll from the wide edge to the tip and twist the ends to seal the filling. Then turn the ends inwards to make crescents, arrange on a greased baking tray. Brush with beaten egg. Bake in a pre-heated oven at 450F for 10 minutes or until golden. Serve as a starter.