News

Mini Savoury Danishes - Three Ways

by
February 16, 2018

Mini Savoury Danishes Three Ways

Makes 48.

Ingredients:

3 sheets butter puff pastry

1 egg, lightly beaten

1 tbsp milk

Option 1: Feta and black olive

100g feta, crumbled

2 tbsp finely chopped basil

2 tbsp finely chopped black olives

Option 2: Smoked ham, gruyere and asparagus

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

Option 3: Fig, caramelised onion and brie

onion, finely chopped

20g butter

1 tbsp brown sugar

2 small figs, cut into 16 wedges

100g brie, cut into wedges

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 to 15 minutes or until golden brown. Serve warm or cold.

1: For feta and olive filling:

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

2: For prosciutto, gruyere and asparagus filling:

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.

3: For fig, brie and caramelised onion filling:

Heat a small frying pan over medium heat and add butter and onions.

Reduce heat to low and cook for 5 minutes.

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.

■Source: Dairy Australia, visit

http://www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing

By
More in Rural
Login Sign Up

Dummy text