GOAT’S CHEESE & BEET WELLING­TON

Style at Home (UK) - - Christmas Lunch -

Takes 2hrs 30mins serves 4

500g raw beet­root 2tbsp olive oil 1 red onion, peeled and finely sliced 1½tbsp mus­tard seeds 1tbsp sherry vine­gar Large pinch caster sugar 3 sprigs thyme, torn, plus ex­tra to gar­nish 275g puff pas­try

plain flour, for dust­ing 1½tbsp clear honey 150g soft goat’s cheese 1 egg, beaten

Pre­heat oven to 200°C/180°C fan/gas 6. Place beet­root in a roast­ing tin, cover tightly with foil and bake for 1hr 30min un­til ten­der. Peel and cut into wedges. Heat oil in a pan over a low heat, add onion and mus­tard seeds. Cook, stir­ring, for 10min un­til soft­ened, then add vine­gar, sugar and thyme. In­crease heat, cook for 2min, stir­ring of­ten. Off the heat, stir into the beet­root, al­low to cool. On a floured sur­face, roll out the pas­try into a rec­tan­gle around 3mm thick. Cut into quar­ters, spread each with honey and goat’s cheese. Put a dol­lop of beet­root mix in the mid­dle of each rec­tan­gle. Join the longer rec­tan­gles edges, pinch to seal. Fold over the two open ends and again, pinch to seal. Place parcels on a non-stick bak­ing sheet, seams-side down. Use left­over pas­try to dec­o­rate the tops. Brush the parcels with the beaten egg and bake for 30min un­til golden. Sprin­kle with the ex­tra thyme.

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