Savoury Danish pastries
Recipe information
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Cooking:
45 min.
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Servings per container:
-
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Source:

Ingredients for - Savoury Danish pastries

1. 200g block of butter -
2. 500g bag white bread mix -
3. 1 egg , beaten, to glaze -
4. cornichons , to serve -
5. 200g butternut squash , diced -
6. 6 rashers streaky bacon , cooked until crispy and roughly chopped -
7. 200g Danish blue cheese -
8. 2 tsp caraway or fennel seeds -
9. 50g walnut , roughly chopped -
10. 1 small red onion , thinly sliced -
11. 2 cooked beetroot , not in vinegar, diced -
12. 25g spinach leaves, chopped -

How to cook deliciously - Savoury Danish pastries

1. Stage

Wrap the butter in foil and freeze for 45 mins.

2. Stage

Tip the bread mix into a bowl and, using the foil to hold it, coarsely grate in the butter – keep dipping the end in the flour to stop it sticking to the grater too much. Use a cutlery knife to stir together, then add 300ml cold water and stir to a dough.

3. Stage

Put the squash in a microwave-proof bowl with a little water, cover with cling film, poke one hole in, and microwave on High, at 2-min increments, until just cooked. Drain any liquid.

4. Stage

Heat oven to 200C/180C fan/gas 6. Roll out the dough as thinly as you can, to a rectangle with longest side measuring 25cm. Scatter over all the filling ingredients, spreading as evenly as you can, leaving a small gap along one of the longest sides, brush this edge with a little beaten egg. Season, then roll up tightly from the opposite side and pinch to seal. Use a sharp, floured knife to cut roll into 8 slices. Dust a baking sheet with more flour and place slices, cut-side up, with gaps in between. Brush tops with more egg and bake for 15-20 mins until golden and risen. Best eaten warm with cornichons.