These mini hing croissants bring a savoury Indian spice note to a flaky tea time snack. A little hing and cumin are enough to change the flavour of plain pastry.

Heat a teaspoon of oil or ghee, let the cumin crackle, then lower the heat and stir in a small pinch of hing for a few seconds. Brush a little of this mixture over unbaked mini croissant dough and bake according to the pack instructions. Let the pastries rest briefly on a wire rack before serving with chai.

Use the spiced oil sparingly so the pastry stays flaky. Find the ingredient list and full method in this easy hing croissant recipe.