Add the flour and margarine into a bowl and rub together until they form a breadcrumb-like consistency.
When it resembles panko, pour in the water and gather the dough together into a ball (refer to Hints.) Wrap the dough in cling film and leave to rest in the refrigerator for at least 30 minutes.
Roll the pie crust dough out thinly and cut into triangles. Make a cut 2 cm into the dough from the centre of the bottom of the triangle.
Place a piece of chocolate on top of 1 of the triangles and roll the pie crust around it. Slightly curve the ends of the croissant to make the traditional round croissant shape.
Place the croissants on a sheet of parchment paper seam-down. Bake in the oven at 200°C for 15 minutes and they're ready!
Story Behind this Recipe
I wanted to eat some chocolate croissants so tried making some with pie crust.
Don't knead the pie crust mixture, if you do, it'll go hard. You can fill these croissants with cheese or caramel instead of chocolate if you like! If you do that make sure that the fillings can't leak out though.