Cheesy mushroom Danish pastries
By:
Pollyanna Coupland
Food producer, delicious.
- Published: 1 Feb 23
- Updated: 18 Mar 24
In just half an hour you can have a batch of these smoky, rich, burnished gold savoury Danish pastries, topped with juicy mushrooms, a frisson of parmesan, fresh tarragon and plenty of black pepper. Heaven.
Love a savoury pastry? Try our cheesy Marmite swirls next.
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Makes 6
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Hands-on time 15 min. Oven time 15 min
Ingredients
- 50g unsalted butter
- 200g mixed mushrooms
- 3 tarragon sprigs, leaves picked
- 320g sheet all-butter puff pastry
- 125g smoked cheese, sliced or coarsely grated (we used Austrian smoky cheese)
- 10g parmesan, finely grated
- 1 medium free-range egg, beaten with a pinch of salt
Method
- Put a wide frying pan over a low-medium heat and add the butter. Once melted, tip in the mushrooms and two thirds of the tarragon leaves. Increase the heat to high and cook the mushrooms until soft and golden (about 5 minutes). Season with a pinch of salt and pepper then transfer to a plate. Leave to cool, then put in the fridge to chill completely.
- Unroll the pastry sheet and cut it into 6 equal squares. Line a baking tray with baking paper and put the pastry squares on it in a single layer. Prick the pastry all over with a fork, leaving a 2cm border around the edge. Sprinkle the cheese into the centre of each square, leaving the border clear, then top with the mushrooms and sprinkle over most of the parmesan.
- Brush the exposed borders of each pastry with the egg, then put in the fridge. Heat the oven to 180°C fan/gas 6.
- Bake the pastries for 15 minutes until golden. Remove from the oven, sprinkle over the remaining tarragon leaves and a little more parmesan, then enjoy warm or at room temperature.
- Recipe from March 2023 Issue
Nutrition
- Calories
- 347kcals
- Fat
- 26g (14.4g saturated)
- Protein
- 10g
- Carbohydrates
- 17.5g (0.6g sugars)
- Fibre
- 1.3g
- Salt
- 1.4g
delicious. tips
Make sure you chill the pastries before putting them in the hot oven. If the butter is solid when it goes in, the layers of pastry will stay separate for longer, allowing them to ‘puff’ up as it cooks. You could even assemble these tarts and chill overnight.
Easy swaps: If you can’t get hold of tarragon (or aren’t a fan), switch it for fresh thyme leaves or chopped parsley.
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Made these last night for dinner with new potatoes & vegetables, I took the concept but altered the ingredients slightly to suit my families taste, very easy & very tasty will definitely be making them again, they’d be great for a brunch, lunch or easy supper.