Beetroot, goat’s cheese and cranberry parcels

Enough for 6

Ingredients

• 400g beetroot, scrubbed
• 1 tbs olive oil
• 200g baby leaf spinach, washed
• 200g goat’s cheese, crumbled
• 1 small onion, finely sliced
• 1 red chilli, deseeded and chopped
• 50g dried cranberries
• Flour, for dusting
• 500g block fresh puff pastry
• 1 egg, beaten
• Poppy seeds, for sprinkling

Method

Preheat the oven to 190°C/fan170°C/ gas 5. Put the beetroot in a roasting tin, drizzle with the oil, season well with salt and freshly ground black pepper and toss together. Roast for 45 minutes, turning halfway or until tender. Set aside to cool slightly, then remove the skins.

Meanwhile, put the spinach with just the water that clings to its leaves in a large pan and cook over a gentle heat for 2-3 minutes, until wilted. Tip into a colander and, squeeze out any excess moisture. Cut the beetroot into wedges and mix in a large bowl with the spinach, cheese, onion, chilli and cranberries, and some seasoning. Set aside.

On a lightly floured surface, thinly roll out the pastry and cut out 6 x 15cm squares. Divide the filling between the centre of each pastry square. Brush the pastry edges with beaten egg and fold the corners over the filling, pressing to seal and form a neat parcel.

Place seal-side down on a large baking sheet. Brush with the remaining egg and sprinkle with the poppy seeds. Bake for 15-20 minutes or until puffed up and crisp.