Goats Cheese Wellington, Sticky Beetroot Chutney

Creamy goat’s cheese wrapped in layers of pesto, spinach, and buttery filo pastry, baked to golden perfection. Paired with sweet and tangy beetroot chutney, this recipe from Tony Tobin is a showstopper for your next dinner with friends or family!

Serves 4 as a starter or 2 as a main

Ingredients

1 Rosary Ash goats cheese log or something similar
1 jar roasted piquillo peppers
1 small tub basil pesto
1 small tub red pesto
1 bag baby spinach washed.
1 x 250g unsalted butter , melted
1 pack filo pastry
1 small bag wild rocket for garnish

400g cooked beetroot, grated
250mls malt vinegar
200g dark brown sugar
1 teaspoon fennel seeds
1 star anise
1-inch fresh ginger roughly chopped
1-inch red chilli roughly chopped
1 small clove garlic, crushed

Method

Print Recipe

Place the washed spinach in its bag into microwave for 1 minute and allow to cool and squeeze dry.
Cover a chopping board completely with cling film and spread the spinach leaves across it to form a rectangle measuring the width of the goat’s cheese and length double the width.
Carefully spread the spinach with a thin layer of the red pesto.
Using a small knife, open up the piquillo peppers and dry them on kitchen paper then lay them on top of the pesto and press gently with your palm.
Carefully spread a layer of the basil pesto on top of the piquillo peppers as evenly as possible.
Place the goat’s cheese towards one end of the rectangle and using the cling film gently roll into a log making sure the goats’ cheese is completely wrapped in the spinach.
Twist the ends of the cling film to make a tight roll and refrigerate. 1 hour.
Unroll the filo pastry and place a sheet on top of a piece of parchment paper.
Brush with the melted butter and place another sheet of filo on top. Repeat this 6 times.
Remove the goat’s cheese from the fridge, unwrap it and roll it in the filo pastry twisting the end to seal it. Refrigerate again for 1 hour. Set oven to 180°C.

For The Chutney

Squeeze the beetroot and place into a bowl.
Place all the other ingredients into a saucepan, bring to the simmer and cook until the liquid becomes syrupy. Strain onto the grated beetroot and allow to cool completely.
Bake the goats’ cheese in the oven until crisp and golden, trim off ends and slice into portions
Serve with the beetroot chutney and rocket leaves dressed in the beetroot liquor.

Ingredients

1 Rosary Ash goats cheese log or something similar
1 jar roasted piquillo peppers
1 small tub basil pesto
1 small tub red pesto
1 bag baby spinach washed.
1 x 250g unsalted butter , melted
1 pack filo pastry
1 small bag wild rocket for garnish

400g cooked beetroot, grated
250mls malt vinegar
200g dark brown sugar
1 teaspoon fennel seeds
1 star anise
1-inch fresh ginger roughly chopped
1-inch red chilli roughly chopped
1 small clove garlic, crushed

Method

Place the washed spinach in its bag into microwave for 1 minute and allow to cool and squeeze dry.
Cover a chopping board completely with cling film and spread the spinach leaves across it to form a rectangle measuring the width of the goat’s cheese and length double the width.
Carefully spread the spinach with a thin layer of the red pesto.
Using a small knife, open up the piquillo peppers and dry them on kitchen paper then lay them on top of the pesto and press gently with your palm.
Carefully spread a layer of the basil pesto on top of the piquillo peppers as evenly as possible.
Place the goat’s cheese towards one end of the rectangle and using the cling film gently roll into a log making sure the goats’ cheese is completely wrapped in the spinach.
Twist the ends of the cling film to make a tight roll and refrigerate. 1 hour.
Unroll the filo pastry and place a sheet on top of a piece of parchment paper.
Brush with the melted butter and place another sheet of filo on top. Repeat this 6 times.
Remove the goat’s cheese from the fridge, unwrap it and roll it in the filo pastry twisting the end to seal it. Refrigerate again for 1 hour. Set oven to 180°C.

For The Chutney

Squeeze the beetroot and place into a bowl.
Place all the other ingredients into a saucepan, bring to the simmer and cook until the liquid becomes syrupy. Strain onto the grated beetroot and allow to cool completely.
Bake the goats’ cheese in the oven until crisp and golden, trim off ends and slice into portions
Serve with the beetroot chutney and rocket leaves dressed in the beetroot liquor.