Beetroot Wellington

Vegetarians won’t miss out with these colourful parcels – they can be made ahead and chilled for a couple of hours before baking.

SERVES 4 PREP 15 MINS COOK 45 MINS

✱✱1 red onion, sliced

✱✱1½tsp mustard seeds

✱✱2tbsp olive oil

✱✱1tbsp sherry vinegar

✱✱½tsp caster sugar

✱✱1tbsp fresh thyme leaves

✱✱500g cooked beetroot, chopped

✱✱500g puff pastry

✱✱Flour for dusting

✱✱1½tbsp honey

✱✱150g soft goat’s cheese

✱✱1 egg, beaten

✱✱Green beans or Christmas veg, to serve

cook the onion and mustard seeds in the oil for 10 mins to soften. add the vinegar, sugar and thyme and cook for 2 mins, stirring. Stir in beetroot, then set aside to cool.

Roll out the pastry on a lightly floured worktop to a 3mm thick rectangle. cut into quarters and spread each one with honey and goat’s cheese. Put a dollop of the beetroot mixture in the

middle and fold to make four parcels, pressing the edges to seal well. Decorate with any pastry trimmings, sticking them in place with a little beaten egg.

Heat the oven to 200c, gas 6. Put the parcels on a baking tray, seam-side down. Brush with beaten egg and bake for 30 mins until pastry is golden and crisp. Serve with green beans or christmas veg.

Per serving: 750 cals, 45g fat (22g saturated), 63g carbohydrates