Caramelised Onion, Spinach & Bacon 'Danish'

 

This is sooooo good, the whole family loves it (and always wants more).

I was making heaps of flaky pastry (different types) for my online baking classes. I had pastry at different stages and I didn't want to waste any so I laminated it all with butter and froze it away. 

The next morning I looked in my fridge and had some of the yeasted dough, that I'd forgotten about, that needed laminating.

As there was an hour until lunchtime & I had the ingredients for the middle I quickly finished making the pastry.

 

This recipe uses ~1/2 quantity of Yeasted GF Puff Pastry.

I either freeze the remaining pastry or use it to make a sweet 'Danish'.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.  

 

Ingredients

Filling

1 Onion

125 - 250 g Bacon (good quality smoked)

Handful of baby spinach leaves

~4 cubes of Meredith Dairy marinated goat cheese (chopped)

Roasted pumpkin pieces (cubes) or 1/2 a thinly sliced pear (or both)

 

Egg wash

1 Egg

pinch of salt

 

 

Method

Pastry

Make the yeasted puff pastry following the instructions in the recipe.

Egg wash

Whisk together the egg & salt in a small container. Leave it on the bench until it is needed.

Filling 

Finely slice the onion. Fry the onion until golden brown & set it aside to cool a little.

Dice the bacon & roasted pumpkin.

Cut the cheese into smaller pieces.   

Assembling 

Turn oven on to 180 C (fan forced). 

Roll out 1/2 quantity of the puff pastry dough into a rectangle with a height of 4 mm. It is easier to handle if the dough is rolled out on baking paper. 

Make cuts into the dough using the pattern in the following photo. The number of side cuts will depend on the length of the rectangle and how thin you want the pieces. Remove the cut away pieces. 


Brush the surface of the dough with egg wash. The egg wash will help the dough stick together during baking. 

Put a layer of spinach leaves on top of the middle of the dough (delicious filling in the above photo). 

Sprinkle on top of the spinach a few bacon pieces, some of the roasted pumpkin, cheese & fried onion. I usually drizzle a little of the garlic infused oil from the cheese on as well.

Top with a few more spinach leaves.

Repeat the layers until you run out of the filling ingredients. 

 

 Fold the end flaps up over the middle. 

Separate the pastry strips on both sides. 

Drape all the strips from one side over the filling. 

Repeat with the dough strips from the other side.

Brush the top with egg wash. 

Transfer to a lined baking tray.

Bake for approximately 25 - 40 mins. It will depend on how much filling there is, the size of the Danish & your oven. Turn the Danish half way through baking if your oven has a hot spot.

Allow to cool for approximately 5 mins before serving.

Simply enjoy!