Beetroot Wellington

Preparation

For the beetroot centre

Strain the beetroot and pat dry on paper.

Blanch the spinach in boiling salted water for a few seconds just to soften.

Wrap the spinach around the beets and chill.

For the duxelles

Roughly chop the mushrooms.

Fry the onion, garlic and thyme in a drizzle of oil. Cook for 3-4 minutes to soften but not colour.

Add the mushrooms and cook for 5 minutes, the mushrooms will release a lot of moisture, cook until all this liquid id evaporated. Add the finely chopped chestnuts.

Add the sherry and cook until the pan is dry again. Season and set aside to completely cool.

For the crepe

Whisk together the flour and milk until smooth and season.

In a frying pan heat a small amount of oil. Using a small ladle add the batter to the pan in a thin even layer. Cook for 1 minute on either side. Set aside to cool. Repeat until mixture is finished.

To assemble

Lay 3 crepes out on a layer of cling film making sure they slightly overlap.

Spread on a thin layer of duxelles to cover the crepes leaving a 1 inch space along one side.

Place the beets in a line down the centre of the crepes then roll tightly, rolling towards the uncovered part. This will stop any over spill. Wrap tightly in cling film and chill for 30 minutes. This could be done the day before and stored overnight.

Finally unroll the puff pastry and place on a flat lightly floured surface.

Unwrap the filling and place in the centre of the pastry. Wrap to fully encase, brushing the edges with almond milk to stick.

Glaze with almond milk.

Bake at 180°C for 40 minutes or until pastry is crisp, golden and fully cooked.