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Ingredients

  • 200g Beetroot, raw and skin on
  • 200g  Butternut squash, cut into chunks
  • 1 tbsp MERCHANT GOURMET® olive oil
  • 200g baby leaf spinach, washed
  • 200g IQF goat’s cheese discs
  • 1 small onion, finely sliced
  • 50g dried cranberries
  • Flour, for dusting
  • 500g puff pastry
  • 100g CHEFS BRIGADE® whole egg mix
  • Poppy seeds

Method

  1. Preheat the oven to 190°C.
  2. Put the beetroot and butternut squash in a roasting tin, drizzle with the oil, season well and toss together cover with foil. Roast until tender. Set aside to cool slightly, then remove the skins.
  3. Put the spinach in a pan and cook over a gentle heat until wilted, remove from the heat and squeeze out and excess liquid.
  4. Cut the beetroot into wedges the same size as the squash and mix in a large bowl with the spinach, cheese, onion and cranberries, season to taste and set aside.
  5. Roll out the pastry and cut out 6 x 15cm squares. Divide the filling between each pastry square. Brush the pastry edges with the egg and fold the corners to form a neat parcel.
  6. Place seal-side down on a large baking sheet. Brush with the remaining egg and sprinkle with the poppy seeds. Bake until puffed up and crisp.
  7. Serve with a winter salad.
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