Mini Savoury Danishes Three Ways
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
1 tbsp brown sugar
2 small figs, cut into 16 wedges
100g brie, cut into wedges
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