Beetroot & Feta Lattice

Serves 4-6

400g vacuum-packed cooked beetroot in natural juice (or peeled, cooked whole fresh beetroots)

1 heaped tsp dried wild

oregano

1 tsp chilli flakes 300g vegetarian feta

cheese

1 x 320g ready-rolled all-butter puff pastry sheet

Beaten egg, to glaze

Preheat the oven to 200°C (180°C fan forced). Line a baking tray with baking paper.

Coarsely grate the beetroot. Place in a sieve and squeeze out as much of the beetroot’s juices as you can without mashing it. Tip into a mixing bowl with the oregano, chilli flakes and a generous amount of ground black pepper, then loosely crumble in the feta and give everything a good mix.

Cut the pastry sheet in half lengthways to form 2 long rectangles (one for the base of the lattice and one for the top). Lay the pastry base on the prepared baking tray and spoon filling along its length. Use your hands to neatly pack and compress the filling into a sausage shape, leaving a 1cm border of pastry.

Take the pastry top and make a series of small diagonal cuts in rows, leaving a 3cm border of uncut pastry (or cut an alternative pattern of your choosing). Lay the pastry top over the filling, carefully stretching it to cover the filling, then tuck the edges underneath the pastry base to neaten and hide the seam. Press the edges down firmly to seal, then brush beaten egg over all the exposed pastry. Bake for 25-30 minutes, or until pastry is deep golden brown. Remove from the oven and serve hot or cold, cut into slices.