Pomodori Croissants

These croissants are simply an invitation to bite into!

For 12 croissants:

1 3/4 cup flour (200g)
2 tablespoons starch (70g)
1/2 teaspoon salt
2-3 tablespoons olive oil
2/3 cup soy-curd (140g)
2 teaspoons baking powder
1/2 teaspoon sugar
2 tablespoons soy-rice-milk
1/2 teaspoon oregano
6 dried tomatoes in oil

Mix flour, baking powder, starch, sugar and salt. Use a dough hook or fork to stir in curd, olive oil and soy-rice-milk.
You may also use soy-yoghurt instead of curd, but then please also remove the soy-rice-milk.
Dice the tomatoes finely and add them with oregano to the dough.

Work the dough over again, then form a ball out of it and roll it out to a circle. Cut it into 12 triangles and roll them up from the long side towards the tip.
Bake them at 360°F (180°C) for about 25 minutes.