Recipes
Beetroot and feta lattice pies
Tangy feta cheese and crunchy walnut pieces add flavour and bite to these individual pies
Tangy feta cheese and crunchy walnut pieces add flavour and bite to these individual pies
(9 votes)
Cook: 1 Hour 5 Mins
Serves: 4
Nutritional Information
Each 272g serving contains
Energy
2277kj
544kcal
2277kj
544kcal
27%
Fat
31.8g
31.8g
High
45%
45%
Saturates
14.7g
14.7g
Med
74%
74%
Sugars
11.2g
11.2g
Med
12%
12%
Salt
0.87g
0.87g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
837kj/200kcal
Typical energy values per 100g:
837kj/200kcal
Ingredients
300g Grower’s Selection Cooked Beetroot
100g chilled unsalted butter, diced
225g plain flour, plus extra for dusting
100g Asda Feta, cubed
50g walnut pieces
300g frozen butternut squash, thawed
1tsp extra virgin olive oil
1tbsp chopped parsley
1 egg, beaten
Green salad, to serve
Method
1
Finely chop 1 ball of the beetroot and blitz with the liquid from the pack until smooth. Sieve the purée into a bowl; chill until needed.
2
In a large bowl, rub the butter into the flour until it looks like breadcrumbs.
3
Use a round-bladed knife to stir the beetroot purée into the flour mixture 1tbsp at a time, until it comes together as a stiff dough.
4
Knead briefly on a floured surface until you have a uniform pink colour. Shape into a disc, wrap in clingfilm; chill for 20 mins.
5
Preheat the oven to 200C/180C Fan/Gas 6.
6
Meanwhile, slice the remaining beetroot and add to a large bowl with the feta, walnuts and squash. Season with pepper and stir through the olive oil and parsley.
7
Divide between 4 small individual ovenproof dishes. It should come up slightly higher than the rim.
8
Roll out the pastry to the thickness of a £1 coin and slice into strips 1cm wide.
9
Brush the edges of each dish with the egg, then top with the pastry strips, weaving into a lattice. Trim away excess pastry; reroll any trimmings if needed. Brush with egg to glaze.
10
Bake for 25-30 mins, until the glaze turns golden. Serve with the green salad.