Corporate Catering Services | Beetroot, Spinach and Goats Cheese Parcels
post-template-default,single,single-post,postid-3088,single-format-standard,ajax_leftright,page_not_loaded,,qode-child-theme-ver-1.0.0,qode-theme-ver-3.5,wpb-js-composer js-comp-ver-5.1.1,vc_responsive

Beetroot, Spinach and Goats Cheese Parcels

  |   Recipe, Special Diets, Vegetarian


1 packets Puff Pastry

450 g Beetroot

200 g Goats Cheese

100 g Spinach

1  Onion diced

30 g Goodness Pine Nuts

30 g  Cranberries (optional)

1 Egg (egg wash)

15 g  Butter

1 tbsp Balsamic Vinegar

1 tbsp Olive Oil

Salt and Pepper to season


  • Preheat the oven to 190°C/375°F/Gas Mark 5.
  • Place the beetroot on a baking tray and drizzle with the olive oil, season with salt and pepper and roast for 40 – 45 minutes until tender.
  • Set aside to cool, then remove the skins.
  • In the meantime, put the butter into a large pan and melt over a moderate heat, add the onions and cook until softened and translucent, add the spinach and cook for 2–3 minutes until just wilted.
  • Remove from the pan, place in a colander and squeeze to remove excess moisture.
  • Cut the beetroot into 1cm dice, and place in a bowl with the spinach, balsamic vinegar, onion, pine nuts, cranberries (if using) and goats cheese, season and set aside.
  • Roll out the pastry on a lightly-floured surface, cut out 6 x 15cm squares.
  • Place the beetroot mixture into the centre of each pastry square then brush the pastry edges with eggwash.
  • Seal the pastry to form a parcel.
  • Place in a preheated oven for 20–22 minutes until golden and crisp.
  • Serve immediately with baby potatoes drizzled with butter and some green beans