This vegetarian option can be frozen prior to cooking and stored for up to 4 weeks.


  • 1 pack of puff pastry
  • 450 g (1lb) supervalu beetroot
  • 200 g (7 oz) supervalu goats cheese
  • 100 g (3 ½ oz) supervalu spinach
  • 1 supervalu onion, diced
  • 30 g (1 oz) supervalu goodness pine nuts
  • 30 g (1 oz) supervalu cranberries (optional)
  • 1 supervalu egg (egg wash)
  • 15 g (½ oz) supervalu butter
  • 1 tblsp supervalu balsamic vinegar
  • 1 tblsp supervalu olive oil
  • supervalu salt and pepper, to season


  • Preheat the oven to 190°C (375°F/Gas 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 2–3minutes 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.


Recipe courtesy of Supervalu

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