Herb Rolled Pork Belly Danish

Method

1. Preheat a fan-forced oven to 200°C.
2. Place the Herb Rolled Pork Belly slices onto a lined baking tray. Cook in the preheated oven for 6–8 minutes, then remove and set aside to cool slightly. This step helps the pork belly crisp up and reduces excess moisture, so the base of your Danish doesn’t become soggy.
3. Place the whole sheet of puff pastry onto a board and cut it into 4 even squares. Transfer the squares onto a lined baking tray and set aside.
4. With the remaining ½ sheet of puff pastry, cut 8 even strips, then halve each strip to make 16 in total. Place one strip along each edge of the pastry squares to form a border.
5. Spoon the pesto evenly between each Danish and spread it over the base. Place 3 slices of the Herb Rolled Pork Belly in the centre of each square, then sprinkle the cheddar evenly over the top.
6. In a small bowl, whisk together the egg yolk and milk. Brush the pastry borders with the egg wash and season with sea salt.
7. Bake the Danishes in the preheated oven for 25–30 minutes or until golden brown and the base is cooked through.
8. Remove from the oven, transfer to a cooling rack, and allow to cool for 5–10 minutes before serving.

1. Find Barossa Fine Foods Herb Rolled Pork Belly in Coles South Australia, or find more of our delicious products in select Woolworths, leading independent supermarkets and Barossa Fine Foods retail stores.