Briony's beetroot, cranberry and spinach parcels
Briony's veggie puff pastry parcel is the perfect Christmas dinner starter!
Beetroot, cranberry and spinach parcels
Makes 6Prep: 30 minutes, plus, overnight soakingCook 35 minutes
100g dried cranberries soaked in 150ml portDrizzle olive oil1 red onion, thinly sliced180g cooked beetroot, diced100g spinach, chopped50g walnuts, chopped 1 tbsp balsamic glaze2 x 375g pre-rolled puff pastry 1 egg, beaten
1. Soak the cranberries overnight in the port.2. Preheat the oven on to Gas 4/180C fan. Line a baking tray with parchment paper. 3. In a frying pan, add a drizzle of olive oil and when hot, pop in the sliced red onion. Cook until soft, about 8-10 minutes then set aside to cool.4. In a mixing bowl, add the port soaked cranberries, diced beetroot, cooked onion, chopped spinach, walnuts and balsamic glaze then give everything a good mix up. This is your filling.5. Cut out 6 roughly 10cm squares from the puff pastry sheet. Place them on the prepared baking sheet. Pile up a few tablespoons of the filling in the centre of each square. Brush egg around the edges of the pastry squares. 6. Cut out six roughly 11cm squares of puff pastry. Place over the filling of each parcel and press the edges to seal. Egg wash the top of each parcel and create a small steam hole using a skewer. 7. Cut out thin strips of pastry to represent ribbon and make 6 ‘bows’ from some of the pastry strips. Use to decorate each parcel adding strips and a bow to each to represent a small parcel. Re-brush with egg wash.8. Bake for 20-25 minutes until risen and golden brown. Allow to cool slightly before serving. Can be served warm or cold.
Tip - Add crumbled feta or goat’s cheese to the filling mixture if liked.