FILLING
01. Cut the leek into strips.
02. In a saucepan, heat the olive oil and quickly sauté the leek.
03. Let it cool
04. Grate the pork loin and mix it with the leek.
05. Adjust the salt if necessary and set aside.
DOUGH
01. Place the Zeelandia Croissant in the mixer and add part of the cold water, mixing at low speed (speed 1).
02. Add the fresh yeast and mix well.
03. Gradually add the rest of the cold water, mixing at low speed (speed 1) until a homogeneous dough is obtained.
04. Beat at high speed (speed 2) until a windowpane stage is achieved.

FOLDING
01. Roll out the dough (1st time) to approximately 1 cm thickness on a floured surface.
02. Remove excess flour from the dough with a brush.
03. Cover 2/3 of the dough with ambient temperature croissant margarine and fold the dough so that all the margarine is enclosed within (the part without margarine over the part with margarine, and over them the third part with margarine).
04. Roll out the dough (2nd time) to again achieve approximately 1 cm thickness.
05. Fold the dough into 3 overlapping layers.
06. Roll out the dough (3rd time) to achieve approximately 1 cm thickness again and fold again into 3 overlapping layers.
07. Let rest for 5 to 10 minutes, covered with plastic.
08. Roll out the dough for the 4th and final time until achieving a thickness of less than 0.5 cm.
09. Remove excess flour from the dough with a brush.
10. Cut into 10 cm squares.
11. Make a cut near one of the corners of the square.
12. Place the filling in the center of the dough.
13. Close by passing the tip of the square that is on the opposite side of the cut through the cut. Brush eggs on one side to stick.
14. Arrange on baking sheets and let ferment for approximately 40 minutes, brushing with eggs halfway through the rise.
15. Bake in a deck oven at 200°C for approximately 18 minutes.