Beetroot in pastry
Ingredients
- To bake
- 4 beetroots (each approx. 150 g)
- Filling
- 1 tbsp olive oil
- 500 g brown mushrooms, finely chopped
- 1 red onions, finely chopped
- 100 g pitted prunes, finely chopped
- 2 tbsp balsamic vinegar
- 0.25 tsp chilli flakes
- 30 g dried porcini mushrooms, soaked in warm water for approx. 5 mins., drained, finely chopped
- 1 tsp salt
- 50 g walnut kernels, finely chopped
- 2 tbsp sage, finely chopped
- Dough
- 1 fresh egg white, beaten
- 1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
- 1 fresh egg yolks
- 1 tsp water
- Dressing
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- 0.25 tsp sea salt
Total time: 2hr 25m
Preparation Time: 40m
Servings
For
4 people
Nutritional Information
Contains 699 Kcal, 16g Protein, 60g Carbohydrates, 41g Fat
Ingredients
- To bake
- 4 beetroots (each approx. 150 g)
- Filling
- 1 tbsp olive oil
- 500 g brown mushrooms, finely chopped
- 1 red onions, finely chopped
- 100 g pitted prunes, finely chopped
- 2 tbsp balsamic vinegar
- 0.25 tsp chilli flakes
- 30 g dried porcini mushrooms, soaked in warm water for approx. 5 mins., drained, finely chopped
- 1 tsp salt
- 50 g walnut kernels, finely chopped
- 2 tbsp sage, finely chopped
- Dough
- 1 fresh egg white, beaten
- 1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
- 1 fresh egg yolks
- 1 tsp water
- Dressing
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- 0.25 tsp sea salt
Instructions
-
To bake
Transfer the beetroot to a tray lined with baking paper. Bake for approx. 1 hr. 10 mins. in the lower half of an oven preheated to 200°C. Leave the beetroot to cool, peel and set aside. -
Filling
Heat the oil in a non-stick frying pan. Fry the mushrooms in batches for approx. 5 mins., stirring occasionally. Reduce the heat, add the onion, cook for a further 5 mins. Add the balsamic, continue to cook until the liquid has completely evaporated. Mix in the prunes, nuts and sage, season. -
Dough
Roll out the dough on the baking tray, cut a strip (approx. 5 cm wide) from one of the narrow ends and chill. This strip will be used for decoration. Spread 3/4 of the filling over the dough, leaving a border of approx. 7 cm all the way around. Place the beetroot next to each other in the middle of the dough. Spread the remainder of the filling between the beetroot, press down gently. Brush the edges of the dough with egg white, fold loosely over the beetroot, press down. Cut circles out of the chilled strip of pastry, brush with egg white, use to decorate the pastry, chill for approx. 30 mins. Whisk together the egg yolk and water, brush the dough with the egg wash. -
To bake
Approx. 35 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, cut into slices. -
Dressing
Combine the balsamic and oil, drizzle over the slices, sprinkle with fleur de sel.
