Savoury Bacon And Blue Cheese Danish Pastries Food

SAVOURY BACON AND BLUE CHEESE DANISH PASTRIES

Savoury Bacon and Blue Cheese Danish Pastries image

A bit of a twist on the usual sweet Danish pastries, these are my savoury Danish pastries using Danish Bacon and Danish Blue cheese - a very tasty combination! Use ready made puff pastry for speed and ease. Serve these for brunch or a light lunch with salads and pickles. These are also great to take on a picnic.

Provided by French Tart

Categories Lunch/Snacks

Time 35m

Yield 8 Danish Pastries, 8 serving(s)

Number Of Ingredients 12

Ingredients

12 ounces danish back bacon, trimmed and diced
4 ounces danish blue cheese, crumbled
1 onion, peeled and finely chopped
2 teaspoons oil
1/2 teaspoon paprika
1 teaspoon English mustard
1 -2 teaspoon Worcestershire sauce
1 tablespoon sour cream
12 ounces premade puff pastry
1/2 teaspoon garlic salt
black pepper
1 beaten egg, to glaze

Steps:

Pre-heat the oven to 400F, Gas Mark 6, 200°C.
Heat the oil , add the onion and saute until lightly coloured and soft.
Add the chopped bacon and cook gently, stirring occasionally.
When the bacon is cooked & crispy, add the paprika, mustard, Worcestershire sauce, black pepper and salts.
Allow to cool a little then add the sour cream and crumbled blue cheese.
Season to taste.
Roll out the pastry thinly and cut into 8 squares.
Put a spoonful of the mixture onto each square,and bring two corners over the top to meet each other and make a diamond shape - covering most of the filling.
Put on a greased and lined baking tray, glaze with the beaten egg and bake in the pre-heated oven for about 20- 25 minutes, or until pastry is puffed up and golden brown.

Nutrition Facts : Calories 510, Fat 41.6, SaturatedFat 13.7, Cholesterol 66.7, Sodium 674.9, Carbohydrate 21.6, Fiber 0.9, Sugar 1.1, Protein 12.2

SAVOURY DANISH PASTRIES

Savoury Danish pastries image

Give morning pastries a bakeover by swapping the sweet for a savoury butternut squash, blue cheese, bacon, onion and beetroot filling

Provided by Sarah Cook

Categories Lunch, Snack

Time 1h20m

Yield Makes 8

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 532 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 2.3 milligram of sodium

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