Beetroot and goat’s cheese parcels
- 250g spinach, washed
- Oil spray
- 1 red onion, finely sliced
- 200g cooked vacuum-packed beetrootbeetsX, cut into wedges
- 120g vegetarian goat’s cheese, chopped
- 2 teaspoon Dijon mustard
- 1 tablespoon redcurrant sauce
- 320g pack Light Puff Pastry Sheet
- Flour, to dust
- 1 egg, beaten
- 1 teaspoon poppy seeds, to sprinkle
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1 Preheat the oven to 190°C/fan 170°C/gas 5.
2 Put the spinach in a large pan, cover and cook over a medium heat for 2–3 min, until wilted. Tip into a colander and cool, then squeeze out as much moisture as you can. Roughly chop the spinach, then put in a large bowl.
3 Spray a frying pan with the oil, add the onion and fry for 8–10 min, until very soft. Add the onion to the spinach, then mix in the beetroot, goat’s cheese, mustard and redcurrant sauce. Set aside.
4 Unroll the pastry on to a lightly floured surface and cut into six even-size pieces. Divide the filling into six and put each portion in the centre of a pastry square. Brush the pastry edges with beaten egg, then fold the corners over the filling, pressing to seal and form a parcel. Put seal-side down on a large lightly oiled baking sheet. Brush with egg and sprinkle with poppy seeds. Bake for 15–20 min, or until puffed up and crisp, then serve.
Nutrition Info (per serve)
Total fat 16.2g
–Saturated fat 8.4g
Dietary fibre 3.5g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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