This is a wonderfully filling dish, with the flaky pastry perfectly complimenting the soft, rich, tangy veg. This is a game changer for those who aren’t too keen on beetroot.
SUMMER - AUTUMN - VEGETARIAN
Here's how you do it
1. Begin by chopping your beetroot and placing in an oven proof dish with a generous glug of olive oil and bake for 60-70 minutes, at 180 degrees, turning every 20 minutes until soft.
2. Next, make your pastry. Mix the two flours and the salt, and then add the butter and using your fingers, mix into breadcrumbs. It will start to come together, if it needs a little help, simply add a tablespoon of very cold water to combine into a dough.
3. Now mix in your finely chopped mint and store your dough in the fridge for at least 40 minutes. It should be ready by the time your beetroot is finished.
4. Now, shred your cabbage and lightly steam for around 4-5 minutes, until it has lost its crunch.
5. Next, chop your onion, if you are not using your pre-made red onion chutney as mentioned above.
6. Now add a glug of olive oil to a pan and pop your onion in and cook until they soften over a medium heat, then add the balsamic and stir it in for 2-3 minutes, to allow the balsamic to reduce a little.
7. Add the cabbage to the onions and continue to stir fry them. If using the chutney, then simply add the balsamic and oil to the cabbage and stir fry until it becomes glazed and sticky.
8. Now remove from the heat and pop to one side with the lid on.
9. Your beetroot should be ready soon and will have also reduced in size. Remove from the oven and mix in with the cabbage and onions. If using the chutney, add this now to the cabbage and beetroot, and mix thoroughly. It will smell delicious!
10. Now is the time to fetch your dough from the fridge.
11. Roll out the dough into a circle onto a large, greased baking sheet, better still, on a layer of greaseproof paper on the baking sheet, making it easier to transfer to a plate later.
12. Now spoon your beetroot filling into the middle of the dough circle, and mound the filling up, flattening at the top, leaving around 2 inches of dough all the way around the edge.
13. Carefully, using a palette knife, mould the edges of the circle into a flatter edge and then go around, again with the palette knife, and lift the dough up and over. Pinch every inch or so to seal it, preventing the dough from falling back.
14. Brush the edge of the pastry with the beaten egg and pop back in the oven at 180 degrees for 25-30 minutes, until the pastry is a golden brown.
15. Allow to cool for 5 minutes and then add your feta cheese, crumbled on top with a few baby mint leaves.
16. Serve hot or cold.
This is a very satisfying, decadent dish, we love it for lunch as it fills you up for the rest of the day. Or serve as a larger meal with a side salad or minted new potatoes. Or both. I like to also serve it with a small bowl with extra feta, should folks fancy a little more to sprinkle on.
We have a little herb garden by our back door. And our front door. And also hanging in the kitchen, actually. Anyway, I diverge. I like to throw fresh herbs into meals, can you tell? In fact, having fresh herbs to hand has really inspired our young’un to venture out with a small pair of scissors and add to mealtimes, encouraging her to eat fresh green. She also feels like she’s adding to the cooking process, which is brilliant. Anyway, did I go off on a tangent again? Sorry. The point I was roughly aiming for, was that it doesn’t have to be mint. In this case, chives, rosemary and thyme all work well mixed into the pastry, or experiment with what you do have. Regardless, I thoroughly recommend growing your own little herb garden. Or two.
- 500g of beetroot (about 3 beetroot)
- Extra virgin olive oil
- 140g plain flour
- 100g wholemeal flour
- 170g butter, room temperature (or vegan equivalent)
- Pinch of salt
- Handful of chopped, fresh mint leaves
- 250g red cabbage (about a quarter of a cabbage)
- One large red onion (or sub the onion for one heaped tablespoon of our Red Onion Chutney – which is what I have done here)
- 1 tbsp balsamic vinegar
- One free-range egg
- Feta cheese