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

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.