Richard Burr's tea break Danish pastry recipe

• 8 chipolatas
• 100 g (3.5oz) button mushrooms, diced
• 1 splash oil
• 8 tsp Dijon mustard
• 200 g (7.1oz) tub of sun-dried tomatoes
• 250 g (8.8oz) strong white bread flour, plus more to dust
• 250 g (8.8oz) plain flour
• 1 tbsp 'quick' yeast
• 2 tsp table salt
• 50 g (1.8oz) caster sugar
• 3 large eggs
• 120 ml (4.2fl oz) whole milk
• 250 g (8.8oz) unsalted butter, chilled

1. For the dough, mix the flours, yeast, salt and sugar in a bowl, making sure you add the yeast and salt to opposite sides of the bowl.
2. Add 2 of the eggs, 60ml of cold water and the milk and mix with a wooden spoon.
3. If you have a stand mixer, mix on medium speed with a dough hook for 8 minutes.
4. If you dont, you can still make these but it takes a bit more work: mix on a floured surface using a dough scraper to stretch out the dough, then your hands once it becomes less sticky, for 1520 minutes until smooth and elastic.
5. Wrap up the dough in cling film and put in the fridge for 1 hour.
6. Unwrap the dough and roll out on a floured surface to 60 x 20cm (a tape measure will be useful here).
7. Bash out the butter between 2 sheets of cling film using a rolling pin to 39 x 18cm.
8. Regularly turn the butter and peel off and re-lay the cling film to stop it ripping (its a right pain peeling ripped cling film off a thin layer of rapidly melting butter).
9. Lay the butter on the dough so it covers two-thirds of the surface lengthways and also leaves a clear border around all the edges, then fold the exposed one-third of dough over half of the butter, pressing the edges to seal the butter in.
10. Fold the final one-third of butter- covered dough over to get three layers of dough, separated by two layers of butter, pressing down the edges all round.
11. Turn the dough by 90 and roll-out again to 60 x 20cm.
12. Fold in thirds again, as before, to give nine layers of dough.
13. Wrap in cling film and return to the fridge for another hour.)
14. Take out and roll out to 60 x 20cm on a floured surface again and fold in thirds again to get 27 layers, then turn through 90, roll out and fold to get 81 layers(!)
15. Return to the fridge for at least 8 hours and up to 24 hours.
16. Fry the chipolatas and mushrooms in the oil, then leave to cool.
17. Once cooled, cut each chipolata in half lengthways, then again widthways, to make 4 pieces per chipolata.
18. Roll out the chilled dough to 60 x 30cm and cut into 8 x 15cm squares (you may need to rest the dough halfway through for 10 minutes to roll it out far enough).
19. Spread a line of mustard diagonally down the middle of each square, then lay the chipolata pieces on top and cover with a few slices of mushrooms and sun-dried tomatoes.
20. Lightly beat the last egg and use it to stick the 2 opposite corners over the filling to form the Danish shape.
21. Reserve any remaining egg.
22. Place on 2 baking sheets or trays lined with baking parchment, leaving enough room between them for the pastries to grow.
23. Cover each tray with a plastic bag it should not touch the pastries but form a tent over them and leave to rise at room temperature for 1 1/2 hours, or until doubled in size.
24. Preheat the oven to 220C/fan 200C/gas mark 7.
25. Liberally brush the pastries with beaten egg and bake for 1520 minutes.
26. Cool on a wire rack, then eat with brown sauce (not red, you philistines).

chipolatas, button mushrooms, oil, mustard, tomatoes, white bread, flour, yeast, salt, caster sugar, eggs, milk, unsalted butter

Taken from www.lovefood.com/guide/recipes/47731/richard-burrs-tea-break-danish-pastry-recipe (may not work)