Savoury Danish pastries

• block of butter↗200g g
• bag white bread↗500g g

  mix

• egg↗1

  beaten, to glaze

• cornichons↗

  to serve

• butternut squash↗200g g

  diced

• rashers streaky bacon↗6

  cooked until crispy and roughly chopped

• Danish blue cheese↗200g g
• caraway2 tsp tsp

  or fennel seeds

• walnut↗50g g

  roughly chopped

• small red onion↗1

  thinly sliced

• cooked beetroot↗2

  not in vinegar, diced

• spinach↗25g g

  leaves, chopped

Step-by-step instructions

1. 1

   Wrap the butter in foil and freeze for 45 mins.

2. 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. 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. 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.