Beetroot and feta lattice pies
(8 votes)
Nutritional Info
-
Energy
2276KJ
544KCAL
27% -
Fat
31.8g
high
45% -
Saturates
14.7g
high
74% -
Sugars
11.2g
low
12% -
Salt
0.87g
med
15%
Ingredients
- 300g Grower’s Selection Cooked Beetroot
- 100g chilled unsalted butter, diced
- 225g plain flour, plus extra for dusting
- 100g Asda Feta, cubed
- 50g walnut pieces
- 300g frozen butternut squash, thawed
- 1tsp extra virgin olive oil
- 1tbsp chopped parsley
- 1 egg, beaten
- Green salad, to serve
Method
Finely chop 1 ball of the beetroot and blitz with the liquid from the pack until smooth. Sieve the purée into a bowl; chill until needed.
In a large bowl, rub the butter into the flour until it looks like breadcrumbs.
Use a round-bladed knife to stir the beetroot purée into the flour mixture 1tbsp at a time, until it comes together as a stiff dough.
Knead briefly on a floured surface until you have a uniform pink colour. Shape into a disc, wrap in clingfilm; chill for 20 mins.
Preheat the oven to 200C/180C Fan/Gas 6.
Meanwhile, slice the remaining beetroot and add to a large bowl with the feta, walnuts and squash. Season with pepper and stir through the olive oil and parsley.
Divide between 4 small individual ovenproof dishes. It should come up slightly higher than the rim.
Roll out the pastry to the thickness of a £1 coin and slice into strips 1cm wide.
Brush the edges of each dish with the egg, then top with the pastry strips, weaving into a lattice. Trim away excess pastry; reroll any trimmings if needed. Brush with egg to glaze.
Bake for 25-30 mins, until the glaze turns golden. Serve with the green salad.