Beetroot Pithivier
This Beetroot Pithivier is a great option if you are vegan, vegetarian or just fancy eating something without meat. It looks stunning and tastes amazing!
Ingredients
- 6 large spinach leaves
- 100g field mushrooms, blitzed
- 1 tbs olive oil
- 2 large cooked beetroot
- 2 cooked carrots sliced
- 200g ready rolled puff pastry
- 2 tbsp Onion puree
Method
Pre-heat the oven to 210c.
Blanch the spinach leaves in boiling salted water for 10 seconds, drain and pat dry.
Sauté the mushrooms in a little oil for 2 minutes, cool.
Oil 2 teacups then line with cling film, pop the spinach leaves in each 1 then layer up the mushrooms, onion puree, carrots and beetroot seasoning each layer, fold the spinach over to make a parcel.
Cut 2 12cm circles and 2 16 cm circles from the pastry.
Place the smaller circles onto a lined baking tray, top with the parcels then cover in other pastry circles, press down to seal. You can do this with the larger cutter to make it neat, then bake for 20 to 25 minutes.
Ingredients
- 6 large spinach leaves
- 100g field mushrooms, blitzed
- 1 tbs olive oil
- 2 large cooked beetroot
- 2 cooked carrots sliced
- 200g ready rolled puff pastry
- 2 tbsp Onion puree
Method
Pre-heat the oven to 210c.
Blanch the spinach leaves in boiling salted water for 10 seconds, drain and pat dry.
Sauté the mushrooms in a little oil for 2 minutes, cool.
Oil 2 teacups then line with cling film, pop the spinach leaves in each 1 then layer up the mushrooms, onion puree, carrots and beetroot seasoning each layer, fold the spinach over to make a parcel.
Cut 2 12cm circles and 2 16 cm circles from the pastry.
Place the smaller circles onto a lined baking tray, top with the parcels then cover in other pastry circles, press down to seal. You can do this with the larger cutter to make it neat, then bake for 20 to 25 minutes.
