Beetroot, Spinach & Goats Cheese Parcels

Beetroot, Spinach & Goats Cheese Parcels Beetroot, Spinach & Goats Cheese Parcels
This vegetarian option can be frozen prior to cooking and stored for up to 4 weeks.
4 people 70 minutes 10 minutes


  • 1 tbsp Balsamic Vinegar
  • 30 g Dried Cranberries (optional)
  • 1 - Fresh Egg (egg wash)
  • 1 packets Puff Pastry
  • 450 g SuperValu Beetroot
  • 15 g SuperValu Butter
  • 200 g SuperValu Goats Cheese
  • 1 tbsp SuperValu Olive Oil
  • 1 - SuperValu Onion diced
  • 30 g SuperValu Pine Nuts
  • 100 g SuperValu Spinach
  • 0 - SuperValu Whole Black Peppercorns to season


  1. Preheat the oven to 190°C/375°F/Gas Mark 5.
  2. Place the beetroot on a baking tray and drizzle with the olive oil, season with salt and pepper and roast for 40 – 45 minutes until tender.
  3. Set aside to cool, then remove the skins.
  4. In the meantime, put the butter into a large pan and melt over a moderate heat, add the onions and cook until softened and translucent, add the spinach and cook for 2–3 minutes until just wilted.
  5. Remove from the pan, place in a colander and squeeze to remove excess moisture.
  6. Cut the beetroot into 1cm dice, and place in a bowl with the spinach, balsamic vinegar, onion, pine nuts, cranberries (if using) and goats cheese, season and set aside.
  7. Roll out the pastry on a lightly-floured surface, cut out 6 x 15cm squares.
  8. Place the beetroot mixture into the centre of each pastry square then brush the pastry edges with eggwash.
  9. Seal the pastry to form a parcel.
  10. Place in a preheated oven for 20–22 minutes until golden and crisp.
  11. Serve immediately with baby potatoes drizzled with butter and some green beans.
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