GOAT’S CHEESE & BEET WELLINGTON
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.