Beetroot and Stilton Parcels
- Serves:
- 6
- Ready in:
- 60 mins +
Ingredients
- 500g puff pastry
- 380g beetroot
- 2 sprigs of thyme
- 3 tbsp olive oil
- zest of 1 orange plus a squeeze of juice
- 100g cooked chestnuts, chopped
- salt and pepper
- pinch of chilli powder
- 200g vegetarian Stilton cheese
- 1 pear, core removed and roughly chopped
- plain flour, for dusting
- 1 free-range egg, whisked
- 1 tsp sesame seeds
- 1 tsp poppy seeds
- 1 tsp linseed
Method
- 1
Preheat the oven to 200C/400F/Gas 6. Scrub the beetroot to remove any dirt, then chop into quarters and place in a roasting tray.
- 2
Strip the leaves from the sprigs of thyme and add into the tray along with the zest of an orange and a squeeze of orange juice, the olive oil, chillli and salt and pepper. Toss together to coat the beetroot then roast in the oven for 45 minutes.
- 3
Remove the beetroot from the oven and add in the pear and the chopped chestnuts. Crumble the Stilton over the top.
- 4
Roll out the puff pastry to about 5mm thick and cut into six squares.
- 5
Divide the beetroot mixture between the squares, brushing around the edges with some whisked egg, then wrap the edges of the pastry around the beetroot and place on a greased baking tray, folded side down.
- 6
Brush each parcel with the egg wash and sprinkle with the seeds. Bake in the oven for around 20 minutes until golden brown, then serve hot with seasonal vegetables or a fresh watercress and orange salad.
PER SERVING: 44.8g FAT (Excluding extras)
Beetroot and Stilton Parcels was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 500g puff pastry
- 380g beetroot
- 2 sprigs of thyme
- 3 tbsp olive oil
- zest of 1 orange plus a squeeze of juice
- 100g cooked chestnuts, chopped
- salt and pepper
- pinch of chilli powder
- 200g vegetarian Stilton cheese
- 1 pear, core removed and roughly chopped
- plain flour, for dusting
- 1 free-range egg, whisked
- 1 tsp sesame seeds
- 1 tsp poppy seeds
- 1 tsp linseed
- 1
Preheat the oven to 200C/400F/Gas 6. Scrub the beetroot to remove any dirt, then chop into quarters and place in a roasting tray.
- 2
Strip the leaves from the sprigs of thyme and add into the tray along with the zest of an orange and a squeeze of orange juice, the olive oil, chillli and salt and pepper. Toss together to coat the beetroot then roast in the oven for 45 minutes.
- 3
Remove the beetroot from the oven and add in the pear and the chopped chestnuts. Crumble the Stilton over the top.
- 4
Roll out the puff pastry to about 5mm thick and cut into six squares.
- 5
Divide the beetroot mixture between the squares, brushing around the edges with some whisked egg, then wrap the edges of the pastry around the beetroot and place on a greased baking tray, folded side down.
- 6
Brush each parcel with the egg wash and sprinkle with the seeds. Bake in the oven for around 20 minutes until golden brown, then serve hot with seasonal vegetables or a fresh watercress and orange salad.
PER SERVING: 44.8g FAT (Excluding extras)
Beetroot and Stilton Parcels was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
