Another one of my children’s favourites, these are ideal for an on-the-go breakfast or a picnic brunch when the outdoors is beckoning at the weekend.
Ingredients
For the savoury breakfast danish
- 4 x 16cm squares flaky pastry
- ½ cup tomato relish
- 4 cups chopped baby spinach
- 8 rashers streaky bacon — halved
- 4 long chipolata sausages
- 1 cup grated tasty cheese
- 2 tomatoes — sliced and drained on paper towels
- Salt and ground black pepper, to taste
- 1 egg
- 1 tablespoon milk
- 1 tablespoon poppyseeds
Method
For the savoury breakfast danish
- Preheat the oven to 180°C (160°C fan bake). Line a baking tray with baking paper.
- Place the pastry squares on a work surface. Place 2 tablespoons of the relish on each pastry square, followed by 1 cup of the spinach, 2 rashers of bacon and 1 sausage.
- Divide the cheese and tomato slices between the pastry squares and season with salt and pepper.
- Draw up 2 corners of each pastry square and press together to make a cylinder shape. Transfer to the prepared tray.
- Whisk the egg and milk and brush over the pastry. Sprinkle with poppyseeds.
- Bake for 30 minutes or until golden brown.