Breakfast Danish
Prep time
Cook time
Total time
In hope of an easy night I quickly made these whilst Penny had her nap. She loves them made simply with sausage meat, but seeing as I had some boiled eggs to hand I thought I'd jazz things up a bit with an all day breakfast take on the humble sausage danish 💛🍴 Serving with carrot and sweet potato mash, cabbage and broccoli.
Serves: 8
  • 1 pack pre rolled puff pastry
  • 500g sausage meat
  • 2 finely chopped mushrooms
  • A few tbsp's baked beans
  • 2 boiled eggs roughly chopped
  • ½ tsp fennel seeds
  • 1 tsp tomato puree
  • 1 egg or milk for glaze
  1. With the long side of pastry facing you, cover evenly with the purée followed by sausage meat, all the fillings and scattering of fennel seeds, leaving a little border.
  2. Egg wash the border.
  3. Begin to roll the two small sides until they meet in the middle.
  4. Slice into around 8 portions.
  5. Pop onto a lined baking tray, flatten then down a little, then brush all over with the beaten egg or milk.
  6. Bake at 200 for 20-25 mins until crisp and golden.
Recipe by Penny Led Weaning at