Mini Savoury Danishes: 3 ways

Recipe By:

The Dairy Kitchen

dairy.com.au [1]

Prep Time:

30 mins

Cook Time:

15 mins

Makes:

Keep this recipe and some frozen puff pastry on hand and you can whip these up in a heartbeat. Once you've mastered the technique fill them with anything - it's a great way to use up little bits leftover cheese from blue, to brie, to cheddar and everything in between.

Base recipe

Ingredients

3 sheets butter puff pastry
1 egg, lightly beaten with
1 tablespoon milk

Method

Preheat oven to 220°C (200°C fan forced). Cut each sheet of pastry into 16 even squares. Allocate each pastry sheet to a filling.
Fill as per instructions below.
Bake for 12-15 minutes or until golden brown. Serve warm or cold.

Feta and Black Olive

Ingredients

100g feta, crumbled
2 tablespoons finely chopped basil
2 tablespoons finely chopped black olives

Method

Combine all ingredients. Spoon filling diagonally across each square and fold over opposite corners to overlap and seal like a Danish

Smoked Ham, Gruyere and Asparagus

Ingredients

100g gruyere or strong cheddar cheese, cut into 16 batons
100g prosciutto, cut into 16 strips
8 mini asparagus spears, trimmed and cut in half

Method

Place a stick of cheese diagonally across each square and top with a stick of asparagus and a strip of prosciutto. Fold over opposite corners to overlap and seal like a Danish

Fig, Caramelised Onion and Brie

Ingredients

1/2 onion, finely chopped
20g butter
1 tablespoon brown sugar
2 small figs, cut into 16 wedges
100g brie, cut into wedges

Method

Heat a small frying pan over medium heat and add butter and onions. Reduce heat to low and cook for 5 minutes or until translucent. Add sugar and cook for a further 5 minutes or until caramelised. Remove from heat and cool. Spoon onion diagonally across each square of pastry. Top with wedge of brie and fig. Fold over opposite corners to overlap and seal like a Danish