Celeriac, beetroot and goats cheese parcels

A slick of tart pear sauce completes this dish from Simon Rimmer great for sharing with friends
By Simon Rimmer
Celeriac, beetroot and goats cheese parcels
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 45 minutes
  • Effort: easy

Ingredients

  • 400 g beetroot, peeled and cut into small cubes
  • 400 g celeriac, peeled and cut into small cubes
  • 1 tbsp butter
  • 1 onion, sliced
  • 1 cloves garlic, crushed
  • 1 tbsp chopped fresh thyme
  • 225 g blue goats' cheese
  • 6 x 15cm square pieces ready-rolled puff pastry
  • 1 egg, beaten
  • poppy seeds, for sprinkling

For the sauce

  • 2 tbsp butter
  • 6 pears, peeled, cored and quartered
  • 2 tbsp honey
  • 1 tbsp cider vinegar
  • 100 ml vegetable stock

To serve

  • 1 large handful watercress, for garnish

Method

1. For the parcels: preheat the oven to 200C/180C fan/gas 6. Put the cubed beetroot and celeriac on a non-stick or lightly greased baking tray and roast for 20 minutes, or until tender.

2. Heat the butter in a frying pan until foaming, then fry the onion and garlic for 5-6 minutes, or until soft and golden. Add the roast vegetables and thyme, stir well and cook for a further minute. Remove from the heat and season with salt and freshly ground black pepper. Set aside.

3. Place a tablespoon of cheese in the middle of each pastry square, then add a golf ball-size spoonful of the vegetable mixture.

4. Shape the pastry around the filling to make a ball shape, tucking the edges underneath and pinching together to seal. Brush the parcels all over with beaten egg, sprinkle with poppy seeds and place on a baking tray. Bake for 20-25 minutes, or until the pastry is golden brown and crisp.

5. For the sauce: heat the butter in an ovenproof pan over a medium heat until foaming, then add the pears and honey and cook for 4-5 minutes. Transfer the pan to the oven and cook the pears for a further 10-12 minutes, or until tender and golden brown.

6. Season the pears with salt and freshly ground black pepper, then transfer them to a food processor, add the vinegar and stock and blend until smooth.

7. Arrange small bunches of watercress on a serving platter. Add the parcels, halving them if desired, and serve with the pear sauce.

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