SAVOURY DANISH PASTRIES

Savoury Danish pastries image

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

Provided by Sarah Cook

Categories Lunch, Snack

Time 1h20m

Yield Makes 8

Number Of Ingredients 12

Previous Next

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

Steps:

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

Nutrition Facts : Calories 532 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 2.3 milligram of sodium