Beetroot and feta lattice pies

Beetroot and feta lattice pies

Tangy feta cheese and crunchy walnut pieces add flavour and bite to these individual pies

By , 30 October 2019

(3 votes)

Beetroot and feta lattice pies
  • 1 Hour 5 Mins

  • Serves: 4

Nutritional Info
Each 272g serving contains
  • Energy

    2276KJ

    544KCAL

    27%
  • Fat

    31.8g

    high

    45%
  • Saturates

    14.7g

    high

    74%
  • Sugars

    11.2g

    low

    12%
  • Salt

    0.87g

    med

    15%
of your reference intake.
Typical energy values per 100g: 837kJ/200kcal.
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.