Beetroot, Onion and Goat's Cheese Wellington

Ingredients

500g/1lb 2ozs Raw Beetroot

2tbs Olive Oil

1 Red Onion, peeled and finely sliced

1½ Tbs Mustard Seeds

1 Tbs Sherry Vinegar

Large Pinch Caster Sugar

3 Sprigs Thyme, torn

500g/1lb 2oz Puff Pastry

Plain Flour, for dusting

1½ tbs Clear Honey

150g/5½ oz Soft Goat’s Cheese

1 Egg, beaten

Method

Preheat the oven to 200C/Gas Mark 6.

Wash the beetroot and then place it in a roasting tin and cover tightly with foil.

Bake for 90 minutes.

Leave to cool, then slide skin off and cut into wedges.

Heat the oil in a frying pan over a low heat and add the onion and mustard seeds.

Cook, stirring occasionally for 10 minutes until softened.

Add the vinegar, thyme and sugar.

Increase the heat to high and cook for 10 minutes.

Remove the pan from the heat and stir the contents into the beetroot.

Allow to cool and then cover and chill.

Then roll out the pastry into a rectangle about 3mm thick on a floured work surface.

Cut the rectangle into quarters and spread each quarter with the honey and goat’s cheese.

Put some of the beetroot mixture into the middle of each rectangle.

Join together the longer edges of the rectangles and pinch to seal.

Place the parcels on a non-stick baking sheet, seam side down.

Use any leftover pastry to decorate the tops of the parcels with leaves.

Preheat the oven to 200C/Gas mark 6.

Brush the parcels with the beaten egg and bake for 30 minutes until golden.