Cheese and Onion Danish Pastry

IMG_1104This recipe uses half of the Wholemeal Danish Pastry dough.  The flavour combinations work so well together, these make a great lunch or evening meal to eat warm with a little fresh salad.  One recommendation would be to cut these a little thicker than the sweet Danish.  The filling is quite  moist, and is prone to seep out of the bottom of the pastry.  It’s not a problem if this happens, but the pastry starts to slip too.  Making the pastry walls a little taller should help hold everything together.  On baking, the herby onion butter starts to soak into the pastry – these are so good!

Makes about 8 pastries


  • 1 portion of wholemeal Danish Pastry Dough
  • 50g Butter
  • 6 cloves Garlic, finely sliced (optional)
  • 3 medium Onions, sliced
  • pinch of Salt
  • plenty of Black Pepper (to taste)
  • 1/2 tsp Dried Mixed Herbs, or a handful of chopped fresh Thyme
  • 2oog Cheddar Cheese, grated


  • Melt the butter in a pan and add the garlic and onions
  • Stir in the seasoning and herbs and cover.  Gently sweat off until caramelised, stirring occassionaly to prevent sticking
  • Set aside to cool fully
  • Carefully roll out the dough on a lightly floured surface to give a rectangle, about 40cm * 30cm
  • Spread the onions evenly over the dough, then sprinkle with most of the cheese
  • Taking the longest edge, carefully roll the pastry in on itself to form a tight spiral log like a swiss roll.  Roll the log backwards & forwards to seal the edge
  • Trim of the ends off, then cut the log into even slices, about 5cm wide
  • Place each slice onto a baking sheet and sprinkle with a little of the remaining cheese
  • Cover with clingfilm and leave to prove for 1 hour
  • Preheat an oven to 180oC.  Bake the pastries for about 20 minutes
  • Allow to cool on a wire rack before eating

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