- Serves: 6
- Cook Time:
- Prep Time: 45 minutes
- Effort: easy
- 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
- 1 large handful watercress, for garnish
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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