Beetroot and feta lattice pies

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

By Asda Good Living, 30 October 2019

(6 votes)

Each 272g serving contains

of your reference intake.

Typical energy values per 100g: 837kJ/200kcal.

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.