Savoury Danish pastries

Contains pork – recipe is for non-Muslims only
Give morning pastries a bakeover by swapping the sweet for a savoury butternut squash, blue cheese, bacon, onion and beetroot filling

Prep:45 mins
Cook:35 mins
plus freezing

Easy

Nutrition per serving

kcal 532
fat 38g
saturates 20g
carbs 33g
sugars 3g
fibre 3g
protein 16g
salt 2.3g

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

Method

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.