Savoury Danish Pastries
We've made savoury puff pastries before, but this time we wanted
to make more of a visual impact. We rolled out a packet of puff
pastry and cut large squares.
Then we cut slices in the pastry ensuring we kept two of the
corners intact. Then we simply folded over the free ends to overlap
the edge of the inner square. Perfect, pretty Danish pastry shapes.
We made four large ones in total.
We made several fillings for our Danish pastries. One was minced
lamb cooked with chilli, garlic, ginger and a hoi sin sauce (which
filled two pastries). Another was thin slices of salami topped
with shallow-fried thin slices of black pudding, sprinkled with
spring onions on chillies (which also filled two pastries).
We had some pastry left over so we wrapped some of the remaining
salami around batons of smoked applewood cheese and placed them
on smaller rectangles of pastry. We cut slits down either side
and folded them over alternately to make a pleat effect. We then
brushed all of our pastries with egg wash.
They were then all baked in a pre-heated oven at 200°C for
about 25 mins until golden brown.