Celery sticks with blue cheese dip
This tangy, creamy sauce makes a great centrepiece for a party platter but is versatile enough to go beyond crudités
Savoury Danish pastries
- Preparation and cooking time
- Prep:
- Cook:
- plus freezing
- Easy
- Makes 8
Skip to ingredients
- 200g block of butter
- 500g bag white breadmix
- 1 eggbeaten, to glaze
- cornichonsto serve
For the filling
- 200g butternut squashdiced
- 6 rashers streaky baconcooked until crispy and roughly chopped
- 200g Danish blue cheese
- 2 tsp carawayor fennel seeds
- 50g walnutroughly chopped
- 1 small red onionthinly sliced
- 2 cooked beetrootnot in vinegar, diced
- 25g spinachleaves, chopped
Nutrition: per serving
- kcal532
- fat38g
- saturates20g
- carbs33g
- sugars3g
- fibre3g
- protein16g
- salt2.3g
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.
