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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.
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2
Add 2 of the eggs, 60ml of cold water and the milk and mix with a wooden spoon.
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3
If you have a stand mixer, mix on medium speed with a dough hook for 8 minutes.
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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.
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5
Wrap up the dough in cling film and put in the fridge for 1 hour.
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6
Unwrap the dough and roll out on a floured surface to 60 x 20cm (a tape measure will be useful here).
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7
Bash out the butter between 2 sheets of cling film using a rolling pin to 39 x 18cm.
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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).
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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.
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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.
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11
Turn the dough by 90 and roll-out again to 60 x 20cm.
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12
Fold in thirds again, as before, to give nine layers of dough.
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13
Wrap in cling film and return to the fridge for another hour.)
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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(!)
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15
Return to the fridge for at least 8 hours and up to 24 hours.
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16
Fry the chipolatas and mushrooms in the oil, then leave to cool.
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17
Once cooled, cut each chipolata in half lengthways, then again widthways, to make 4 pieces per chipolata.
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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).
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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.
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20
Lightly beat the last egg and use it to stick the 2 opposite corners over the filling to form the Danish shape.
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21
Reserve any remaining egg.
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22
Place on 2 baking sheets or trays lined with baking parchment, leaving enough room between them for the pastries to grow.
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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.
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24
Preheat the oven to 220C/fan 200C/gas mark 7.
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25
Liberally brush the pastries with beaten egg and bake for 1520 minutes.
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26
Cool on a wire rack, then eat with brown sauce (not red, you philistines).
