Beetroot pithiviers recipe
A showstopper vegetarian main course recipe, our beetroot pithiviers would be perfect for a winter dinner party or Christmas Day lunch.
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Cooking tools:
- Rolling pin
- Pastry brush
- Measuring cup
- Fine-mesh sieve
- Baking sheet
- Plate
- Fork
- Whisk
- Pan with lid
- Skillet
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Round-bladed knife
- Spoon
- Measuring spoon
- Parchment paper
- Plastic wrap
- Oven
- Stove
Ingredients
- 400g beetroot, peeled and sliced into 0.5cm rounds
- 2 garlic cloves, 1 roughly bashed, 1 crushed
- 900ml vegetable stock
- 4 tbsp olive oil, plus extra for frying and brushing
- 3 large onions, finely sliced
- 2 tsp light brown sugar
- 4 fresh thyme sprigs, leaves roughly chopped
- 3 tbsp caramelised onion chutney
- 2 tbsp plain flour
- 100ml dry white wine
- 1½ tsp caster sugar
- Zest ½ orange and squeeze of juice
- 50g walnuts, toasted in a dry pan until golden, then roughly chopped
- 260g baby leaf spinach
- Grating of nutmeg
- 2 x 500g blocks Jus-Rol puff pastry
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