Instructions

1. In a mixing bowl, combine flour, salt, sugar, and cold butter. Rub the butter into the flour until it resembles coarse crumbs.
2. Add cold water gradually and mix until the dough comes together. Shape into a disk, wrap in cling film, and refrigerate for 30 minutes.
3. Preheat the oven to 200°C (390°F).
4. Roll out the chilled dough on a floured surface to about 0.5 cm thick.
5. Cut into squares or circles to form Danish bases.
6. In a skillet over medium heat, sauté diced bell pepper and sliced mushrooms until soft. Season with salt, pepper, and lemon juice.
7. In a bowl, whisk together eggs, adding crumbled cheese and avocado slices.
8. Place the sautéed vegetables on the pastry bases, and top each with the egg and cheese mixture.
9. Fold the edges of the pastry over the filling to create a crust and brush with beaten egg.
10. Bake in the preheated oven for about 20-25 minutes or until golden brown.

Equipment

1. Mixing bowl
2. Rolling pin
3. Skillet
4. Baking sheet
5. Cling film
6. Whisk
7. Knife

Nutrients

• Calories: 350
• Protein: 12g
• Fat: 24g
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 2g