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


  • 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


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

  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.

  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.

  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.

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