 |
| Beetroot, Spinach and Feta parcels |
Forget bland vegetarian fillings, these parcels are packed with flavour. The cheese pastry is crammed with crunchy almonds, feta and beetroot to make these a real treat
Beetroot, Spinach and Feta parcels ingredients: 1 and 1/3 cups plain flour. Pinch of salt. 150 grams butter, diced and chilled. 50 grams aged Cheddar cheese, grated. 2-3 tablespoon cold water. 2 tablespoon olive oil. 1 small onion, thinly sliced. 2 cloves garlic,crushed. 1 medium tomato, diced. 1 and 1/2 teaspoons ground garam masala. 2 cups tightly packet, finely shredded silverbeat leaves. zest and juice 1 lemon. 1 cup diced, cooked beetroot. 50 grams feta, crumbled. 2 tablespoons chopped mint. 1/4 cup chopped roasted almonds. 1 egg, beaten. 1/3 cup thick plain yoghurt. 1 clove garlic, crushed. Pinch of paprika. Olive oil for drizzling
To make the Beetroot, Spinach and Feta parcels, Put the flour, salt and butter in a food processor and pluse until it resembles coarse breadcrumbs. Add the cheese and pulse in enough water until the dough just starts to come together. Tip onto a lightly floured bench and form into a flat disc. Wrap in plastic wrap and chill until firm. Roll the pastry out on a lightly floured bench and cut out 8 x 12 cm squares. Place on a baking tray and chill until ready to use
Filling: Heat the oil in a large saute pan and cook the onion with a good pinch of sat until very soft. Stir in the garlic, tomato and garam masala until well combined then add the sliverbeet, lemon zest and juice. Season and cook until the sliverbeet is tender, turning it frequently. Tip into a bowl, add the beetroot and cool. Fold in the feta, min and almonds juice before assembling the pies.
To assemble: Preheat the oven to 180C. Lay the pastry squares on the bench and put a spoonful of filling in the center of each. Brush the borders with egg then bring the four covers into the centre and gently pinch the sides together to form a parcel. Place on a lined baking tray and chill until the pastry is firm. Brush with egg and bake for 15-20 minutes until golden and crisp
To serve: Arrange the parcels on a platter. Combine the yoghurt and garlic and season. Tip into a bowl and sprinkle with a little paprika and drizzle with olive oil. By then, the beetroot, spinach and feta parcels is ready
