Beetroot, Walnut & Goat’s Cheese Bites

MAKES 24

Roll up, roll up, roll up… a double dozen of tasty savoury pastry parcels. Perfect for picnics and summery dinners on the patio, their rich, earthy flavours pack a real punch, and they’re so easy to bake in and turn out of our easy-release Reinforced Silicone 24 Rectangle Mini Loaf Mould.

Ingredients

  • 6 sheets filo pastry from a 220g pack (measuring 27 x 29cm)
  • 50g butter, melted
  • 220g fresh beetroot, peeled and grated
  • 125g soft goat’s cheese, crumbled
  • 50g walnuts, finely chopped
  • Salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 200°C/Gas 6.
  2. Unroll the sheets of filo pastry. Brush each sheet lightly with melted butter, stacking them to give two piles of three filo sheets.
  3. Scatter the grated beetroot evenly over the surface of each pile, followed by the crumbled goat’s cheese and walnuts. Season with salt and black pepper. Roll up both piles into long sausage shapes and flatten slightly. Trim the ends, then cut each roll into 12 equal pieces, so you have 24 in all. Place these in the compartments of the silicone mould, with the pastry uppermost. Brush with melted butter.
  4. Bake for 22-25 minutes until golden brown. Cool for a few minutes, then lift out carefully and cool completely on a wire rack.