The Great Australian Bake Off

Who doesn't love a pastie? Then follow it up with a cheesy Danish - heaven! 


  • For the Pasties - Pastry

  • Half the puff from the Danishes’

  • Filling

  • 1 butternut pumpkin

  • Sea salt

  • Olive oil 

  • Pepper

  • 1 lemon

  • 1 red onion

  • 2 cloves of garlic

  • 1 bunch fresh Italian parsley

  • 1 bunch coriander

  • 3 tbs tahini

  • 1 tbs za’tar spice mix

  • 200g sheep milk Danish feta

  • 2 eggs

  • *egg and milk for glazing

  • For the Danishes - Pastry

  • 250g plain bread flour

  • 1 tsp sea salt

  • 250 butter at room temp, but still cool

  • 150ml cold water

  • Filling

  • 2 medium fennel bulbs (stalks and leaves attached)

  • 150g Gorgonzola

  • 1 tbs fennel seeds

  • Salt and pepper

  • 1 tbs plain flour

  • 1 tbs salted butter

  • Milk

  • 1 bunch fresh oregano


  • For the Pasties:

  • 1.

    Chop pumpkin into small cubes, season and roast

  • 2.

    Sauté onion garlic and spices in olive oil in a pan

  • 3.

    Add roasted pumpkin

  • 4.

    Turn heat off and mix in chopped herbs, tahini, crumble feta, lemon zest and season

  • 5.

    Divide pastry into 9 and roll each into a flat, round shape

  • 6.

    Place a tablespoon of filling into the centre of each

  • 7.

    Using egg wash to bind the pastry fold over and crimp edges

  • 8.

    Brush with egg wash and bake on baking paper lined tray for 20-25 minutes at 180C

  • For the Danishes - Puff:

  • 1.

    Place flour, cocoa powder, butter and salt in a mixing bowl and rub together to form a course bread crumb. Important to still have big chunks of butter

  • 2.

    Pour in around 2/3 of the iced water and work with a flat bladed knife until dough comes together

  • 3.

    Cover in cling film and rest in the fridge for 20 minutes

  • 4.

    Turn on to floured surface and knead into a rectangle (12x36)

  • 5.

    Keeping the edges straight fold the bottom half to the centre and the top half over to cover. Rotate the dough 90 degrees and repeat process again.

  • 6.

    Chill again and repeat rolling and folding twice more. Dough is ready

  • 7.

    Slice fennel into quarters and roast with fennel seeds and olive oil, reserve leaves and sprigs

  • 8.

    Make béchamel, stir in Gorgonzola

  • 9.

    Roll out pastry and cut into squares

  • 10.

    Spoon in béchamel to centre and top with roasted fennel

  • 11.

    Fold in 4 corners

  • 12.

    Sprinkle with fresh oregano and egg wash

  • 13.

    Bake on lined baking tray until golden


The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99


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