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Beetroot, Cheese and Cranberry Pies with Wasabi Potatoes

Vegetarian puff pastry pies filled with roasted beetroot, Wensleydale cheese, and cranberries, served alongside spicy wasabi-buttered roasted new potatoes.

VegetarianMain CourseSpicyBeetrootPies
Estimated Nutrition
Calories
1020.1
kcal / serving
6120.6 kcal total
Carbs
53.4g
per serving
320.1 g total
Fat
80.9g
per serving
485.4 g total
Protein
19.7g
per serving
118.2 g total
Cook Time
85
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
6
piece
Puff Pastry
ready-rolled, 15cm squares
CondimentsSauces
75
g
Wasabi Paste
Dairy
350
g
Wensleydale Cheese
crumbled
1
piece
Egg
free-range, beaten
200
g
Butter
softened
Fruits
100
g
Cranberries
dried
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground
1
tsp
Poppy Seeds
for sprinkling
1
tbsp
Coriander
chopped fresh
OilsFats
1
dash
Oil
for drizzling
100
ml
Olive Oil
Vegetables
500
g
Beetroot
scrubbed
1
piece
Onion
sliced
1
piece
Red Chilli
de-seeded and chopped
200
g
Baby Spinach
washed
450
g
New Potatoes
halved if large, par-boiled
1
portion
Brussels Sprouts
cooked, to serve

Method

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