Beetroot Parcels - (Makes 4)
3 red onions
200g butter (some to cook onions, some to melt for brushing pastry)
Salt & pepper to taste
4 small-to-medium cooked beetroot
4 tablespoons crumbled feta cheese (you can buy crumbled feta at the supermarket)
A handful roughly chopped walnuts
1 packet frozen filo pastry from the supermarket (use eight sheets 2 per parcel)
2 tablespoons sesame seeds to scatter on top
1. Finely slice the red onions. Melt a large knob of butter in a pan and cook the onions for 15–20 minutes until caramelised. Season with salt and pepper.
2. Preheat the oven to 180°C. Dice the cooked beetroot and set aside. If not using pre-crumbled feta, dice feta cheese and set aside. Roughly chop the walnuts and set aside.
3. Melt remaining butter. Per parcel, brush 2 sheets of filo pastry with melted butter, making sure to brush between the layers. Fold sheets in half to make four layers.
4. Place 2 tablespoons of caramelised onion on the lower half of the layered pastry sheets. Top with the same amount of beetroot. Scatter with feta and walnuts.
5. Fold the edges of the pastry in, then fold the top half of the pastry over the filling and seal the edges to make a little parcel. Continue making the parcels.
6. Brush the top of each parcel with remaining melted butter and scatter with sesame seeds
7. Place on an oven tray lined with baking paper and cook in a 180°C oven for about 30 minutes or until golden.
Tip: Leftover caramelised onions are great to keep in the fridge for about a week to use later in other recipes
Pippa Robinson, Gloucester Food Hub Member
3 red onions
200g butter (some to cook onions, some to melt for brushing pastry)
Salt & pepper to taste
4 small-to-medium cooked beetroot
4 tablespoons crumbled feta cheese (you can buy crumbled feta at the supermarket)
A handful roughly chopped walnuts
1 packet frozen filo pastry from the supermarket (use eight sheets 2 per parcel)
2 tablespoons sesame seeds to scatter on top
1. Finely slice the red onions. Melt a large knob of butter in a pan and cook the onions for 15–20 minutes until caramelised. Season with salt and pepper.
2. Preheat the oven to 180°C. Dice the cooked beetroot and set aside. If not using pre-crumbled feta, dice feta cheese and set aside. Roughly chop the walnuts and set aside.
3. Melt remaining butter. Per parcel, brush 2 sheets of filo pastry with melted butter, making sure to brush between the layers. Fold sheets in half to make four layers.
4. Place 2 tablespoons of caramelised onion on the lower half of the layered pastry sheets. Top with the same amount of beetroot. Scatter with feta and walnuts.
5. Fold the edges of the pastry in, then fold the top half of the pastry over the filling and seal the edges to make a little parcel. Continue making the parcels.
6. Brush the top of each parcel with remaining melted butter and scatter with sesame seeds
7. Place on an oven tray lined with baking paper and cook in a 180°C oven for about 30 minutes or until golden.
Tip: Leftover caramelised onions are great to keep in the fridge for about a week to use later in other recipes
Pippa Robinson, Gloucester Food Hub Member
