This vegetarian option can be frozen prior to cooking and stored for up to 4 weeks.
4 people70 minutes10 minutes
Ingredients
1tbspBalsamic Vinegar
30gDried Cranberries
(optional)
1 - Fresh Egg
(egg wash)
1packetsPuff Pastry
450gSuperValu Beetroot
15gSuperValu Butter
200gSuperValu Goats Cheese
1tbspSuperValu Olive Oil
1 - SuperValu Onion
diced
30gSuperValu Pine Nuts
100gSuperValu Spinach
0 - SuperValu Whole Black Peppercorns
to season
Method
Preheat the oven to 190°C/375°F/Gas Mark 5.
Place the beetroot on a baking tray and drizzle with the olive oil, season with salt and pepper and roast for 40 – 45 minutes until tender.
Set aside to cool, then remove the skins.
In the meantime, put the butter into a large pan and melt over a moderate heat, add the onions and cook until softened and translucent, add the spinach and cook for 2–3 minutes until just wilted.
Remove from the pan, place in a colander and squeeze to remove excess moisture.
Cut the beetroot into 1cm dice, and place in a bowl with the spinach, balsamic vinegar, onion, pine nuts, cranberries (if using) and goats cheese, season and set aside.
Roll out the pastry on a lightly-floured surface, cut out 6 x 15cm squares.
Place the beetroot mixture into the centre of each pastry square then brush the pastry edges with eggwash.
Seal the pastry to form a parcel.
Place in a preheated oven for 20–22 minutes until golden and crisp.
Serve immediately with baby potatoes drizzled with butter and some green beans.