Dirty martini Danishes
Prep time: 1 hr 5 minsTotal time: 
Dirty martini Danishes
These are a boozy, savoury twist on Danishes, but they can easily be made alcohol free. Just replace the gin and vermouth with extra olive brine and a small squeeze of lemon
Prep time: 1 hr 5 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 1 x 320g sheet ready-rolled puff pastry
- 1 egg, beaten
- 170g Taste the Difference Nocellara Pitted Olives, halved, plus 2 tbsp brine
- 1½ tbsp dry gin
- 1½ tsp dry vermouth
- 1 lemon
- 200g feta, crumbled
- 165g soft cheese
- 2 tsp runny honey
- 1 tsp olive oil
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6 and line a large baking tray with baking paper. Unroll the sheet of puff pastry and cut into eight rectangles. Score the edges to create a 1cm border around each and prick the pastry within the border with a fork. Transfer to the baking tray. Create little foil trays that fit exactly within the borders of the pastry rectangles and fill each with baking beans. Brush the exposed borders with the beaten egg then transfer to the oven. Bake for 10 minutes, then carefully remove the filled foil trays and return the pastry back to the oven to bake for a further 8-10 minutes or until the centres are lightly golden. Leave to cool.
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Meanwhile, place the olives, brine, gin, vermouth and 2 strips of lemon peel in a small bowl with a lid or airtight container. Seal, shake and leave to marinate for at least an hour, or overnight.
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Once the olives have marinated and the pastry has cooled, make the filling. Strain the olives and reserve the liquid. In a medium bowl, beat together the feta, soft cheese, honey, oil and 2 tablespoons of the reserved liquid using an electric hand mixer until thick and smooth. Discard the lemon peel from the olives.
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Transfer the cheese mixture to a piping bag and pipe it into the centre of each pastry rectangle. Scatter over the olives. Zest the remainder of the lemon and use to garnish the Danishes along with some freshly ground black pepper.
