Name: Savoury Danish pastries
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 200g block of butter -; 500g bag white bread mix -; 1 egg , beaten, to glaze -; cornichons , to serve -; 200g butternut squash , diced -; 6 rashers streaky bacon , cooked until crispy and roughly chopped -; 200g Danish blue cheese -; 2 tsp caraway or fennel seeds -; 50g walnut , roughly chopped -; 1 small red onion , thinly sliced -; 2 cooked beetroot , not in vinegar, diced -; 25g spinach leaves, chopped -

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.