Herb Rolled Pork Belly Danish

Method

1. Preheat a fan-forced oven to 200°C.
2. Arrange the herb-rolled pork belly slices on 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 release excess moisture, preventing the base of the Danish from becoming soggy.
3. Place the whole sheet of puff pastry on a board and cut into 4 even squares. Transfer the squares to a lined baking tray and set aside.
4. Using the remaining half sheet of puff pastry, cut into 8 even strips, then halve each strip to make 16 pieces in total. Place one strip along each edge of the pastry squares to form a border.
5. Spoon the pesto evenly between the Danish bases and spread over each square. Place 3 slices of herb-rolled pork belly in the centre of each square, then sprinkle evenly with the grated cheddar.
6. In a small bowl, whisk together the egg yolk and milk. Brush the pastry borders with the egg wash and season lightly with sea salt.
7. Bake the Danishes in the preheated oven for 25–30 minutes, or until golden brown and cooked through.
8. Remove from the oven and transfer to a cooling rack. Allow to cool for 5–10 minutes before serving.

1. Barossa Fine Foods herb-rolled pork belly is available in select independent supermarkets and Barossa Fine Foods retail stores across South Australia.