Savoury Danish pastries

Savoury Danish pastries

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Cooking time

Prep: 45 mins Cook: 35 mins plus freezing

Skill level

Easy

Servings

Makes 8

Give morning pastries a bakeover by swapping the sweet for a savoury butternut squash, blue cheese, bacon, onion and beetroot filling

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
532
protein
16g
carbs
33g
fat
38g
saturates
20g
fibre
3g
sugar
3g
salt
2.3g

Ingredients

  • 200g block of butter
  • 500g bag white bread mix
  • 1 egg, beaten, to glaze
  • cornichons, to serve

For the filling

  • 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 walnuts, roughly chopped
  • 1 small red onion, thinly sliced
  • 2 cooked beetroot, not in vinegar, diced
  • 25g spinach leaves, chopped

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Method

  1. Wrap the butter in foil and freeze for 45 mins.
  2. 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. 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. 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.

Recipe from Good Food magazine, May 2014

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