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Savoury Danish pastries

Savoury Danish pastries

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus freezing
  • Easy
  • Makes 8

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

Nutrition: per serving
NutrientUnit
kcal532
fat38g
saturates20g
carbs33g
sugars3g
fibre3g
protein16g
salt2.3g
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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 walnut , roughly chopped
  • 1 small red onion , thinly sliced
  • 2 cooked beetroot , not in vinegar, diced
  • 25g spinach leaves, chopped

Method

  • STEP 1

    Wrap the butter in foil and freeze for 45 mins.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2014

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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