Mixture: 250g of flour, 200g of butter, 1/2 cup of cold water, 1 egg, 2 tablespoons of olive oil, 1 pinch of salt
Filling: 250g of chopped vitela, 4 large and thin slices of vitela, 1 tablespoon of champagne, 2 tablespoons of milk, 30g of butter, thyme, sauce, pepper, and salt
Mixture: 250g of flour, 200g of butter, 1/2 cup of cold water, 1 egg, 2 tablespoons of olive oil, 1 pinch of salt
Filling: 250g of chopped vitela, 4 large and thin slices of vitela, 1 tablespoon of champagne, 2 tablespoons of milk, 30g of butter, thyme, sauce, pepper, and salt
Mix flour, salt, and butter until well combined
Add cold water and continue mixing
Roll out the dough and divide it into two parts: one larger piece for lining the mold, and one smaller piece for covering it
Fry small pieces of vitela, thyme, sauce, pepper, and salt in a pan with butter until lightly browned
Preheat a muffin tin by greasing it with butter and lining each cup with the larger piece of dough
Assemble the croquettes: start with a slice of prosciutto, followed by a layer of chopped vitela, a slice of vitela, another slice of prosciutto, etc
Press the layers together firmly to seal the croquettes
Place the second piece of dough on top and press it gently onto the first
Leave a small opening in the center for steam to escape
Pour champagne through the opening and place the croquettes in a hot oven for 5 minutes
Remove from the oven, brush with a mixture of egg and milk, and return to the oven for an additional 5 minutes
Let cool in the refrigerator for several hours before removing from the mold
