Mini Savoury Danishes: 3 ways
Prep:  30 mins
Cook:  15 mins
Makes:  48
Average: 4.1 (11 votes)
Difficulty:
Cuisine:
Saved:
Fusion
132
Recipe by: The Dairy Kitchen
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.
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Mini Savoury Danishes: 3 ways
Ingredients:
Base recipe
Feta and Black Olive
Smoked Ham, Gruyere and Asparagus
Fig, Caramelised Onion and Brie
Method:
Base recipe
  1. 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.  
  2. Fill as per instructions below.  
  3. Bake for 12-15 minutes or until golden brown.  Serve warm or cold.
Feta and Black Olive
  1. 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
  1. 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
  1. 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
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