Tandoori Danish pastry recipe

February 12, 2013
Author: Hannah

This is an unusual savoury take on the traditional Danish pastry. Gently flavoured with spices, the pastries make a nice light lunch served with salad, or an interesting accompaniment to a curry dish.

Tandoori Danish pastry on a wooden platter


For the dough:

  • 500g/1lb 2oz strong white bread flour
  • 2 tsp salt
  • 2 sachets dried easy blend yeast
  • 2 tbsp olive oil
  • 400ml/14fl oz warm water
  • 2tbsp tandoori paste (or 2tbsp powdered curry spices such as cumin, turmeric or garam masala)

For the filling:

  • 2 courgettes
  • 4 mixed peppers
  • 100g onion chutney
  • 10g fresh coriander, washed
  • 100g fresh spinach, washed
  • salt and pepper to season


  1. Preheat the oven to 220C.
  2. First, make the bread dough, which will need to prove while the vegetables are roasting. Put all the bread ingredients – except for the water – into a bowl and mix.
  3. Make a well in the middle of the flour mix, add 300ml of the water, then mix with a spoon. Then add the remaining water and mix again until it forms a dough.
  4. Place the dough on a floured surface and knead for about five minutes.
  5. Put the dough in a bowl, cover with cling film and allow to prove until doubled in size.
  6. Meanwhile, slice the peppers and courgettes, place them in an oven-proof dish, and roast for 15 minutes.
  7. While you’re allowing the vegetables to cool, check whether the bread has doubled in size. If so, it’s now ready to roll.
  8. Take the dough out of the bowl and knead for a further minute.
  9. Then, on a floured surface, roll out the bread dough into a rectangle that’s slightly longer than a rolling pin in length and half a rolling pin in height.
  10. Spread the onion chutney evenly over the dough, then scatter the cooked peppers, courgettes, coriander and spinach.
  11. Next, roll up the dough, tuck in the two small ends and the bottom slightly, as this stops any of the filling spilling out when you roll it.
  12. Roll the dough up as tightly as you can, until you get a large sausage shape.
  13. Cut the rolled dough into slices that are about 1.5 inches thick and place each one onto a lined baking tray.
  14. Bake in the oven for 20 minutes until the pastries have gently risen.



2 responses to Tandoori Danish pastry recipe

  1. CREATIVE CHEF says:

    this tandoori version of danish looks appetizing and i am sure these would taste awesome too… I would like to suggest on few other fillings….
    1. sun-dried tomato, basil ,cheese (cheddar+mozzarella)
    2. olives and roasted garlic
    3. chilli – coriander
    4. sauted onions and sage
    5. dry figs and marjoram
    6. mint and sesame seeds
    please try these flavor varieties and let me know your feedback…
    thanks and regads,

  2. Laura says:

    I’ve just stumbled across this recipe by typing in google ‘tandoori danish’. I wanted to know how to make them because of having sn amazing one at…guess where….Eden Project :)

    Very surprised to have found the exact recipe that I wasn’t even looking for :)

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