Savoury Danish Pastries

Name: Savoury Danish Pastries
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: Makes 8
Cuisine: scandinavian
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

4.35 (3)

⏱ 80 mins 🍽 Makes 8 🌶 scandinavian ✅ Easy 🏷 Snack

Transform your morning bake with these savoury Danish pastries. A flaky bread dough encases a rich filling of diced butternut squash, crispy bacon, tangy Danish blue cheese, and earthy beetroot, all seasoned with caraway seeds. The pastries are baked until golden and are best served warm, accompanied by cornichons. This recipe makes eight portions, ideal for a Scandinavian-inspired lunch or a satisfying snack.

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

Method

Encase the butter in foil and place it in the freezer for 45 mins.
Empty the bread mix into a bowl. Holding the butter with the foil, coarsely grate it into the bowl, dipping the end into the flour to prevent sticking. Mix with a knife, then pour in 300ml cold water and combine to form a dough.
Place the diced squash in a microwave-safe bowl with a splash of water. Cover with cling film, pierce one hole, and microwave on High, checking every 2 mins, until tender. Drain off any remaining liquid.
Preheat the oven to 200C/180C fan/gas 6. Roll the dough out thinly into a rectangle, with the longest side measuring 25cm. Evenly scatter all the filling ingredients over the dough, leaving a small border along one long edge. Brush this edge with beaten egg. Season, then roll up tightly from the opposite side and pinch to seal. Using a sharp, floured knife, slice the roll into 8 pieces. Dust a baking sheet with flour, arrange the slices cut-side up with space between them, brush with more egg, and bake for 15-20 mins until golden and puffed. Enjoy warm with cornichons.

Nutrition (per serving)

Calories532 kcal

Fat38 g

Saturates20 g

Carbs33 g

Sugars3 g

Fibre3 g

Protein16 g

Sodium920 mg

Salt2 g

Recipe details

Skill levelEasy

CategorySnack

Cuisinescandinavian