Well January is done and, dare I say it, I am sure it felt a little warmer this week. Maybe just wishful thinking?
One of the things I look forward to most about the summer is all of us sitting outside together and eating with our hands. Sausage rolls, pasties, chips, crudités, fresh fruit, dips… anything that’s easy to eat and quick to prepare.
These beet rolls are a great recipe for rustling up quickly on a week night. Everything gets whizzed up in the food processor, spooned into some bought puff pastry (if it’s good enough for Mary Berry, well, I’ll say no more…), sealed and away we go. Less than half an hour later dinner is served! And these beet rolls are perfect eaten cold for lunch the next day – they keep well in a tin as well as in the freezer if you want to save some for another day. My kids love them warm, straight from the oven with McCain Crinkle Cut Home Chips and peas.
This is my last recipe as part of my #BacktoNormal range of recipes developed for @McCainUK. All designed to help us mums and dads get back into the swing of things. Have you seen my top ten tips on this very subject? Have a look here to see. And don’t forget to check out the other recipes in the series; thyme & lemon pork chops with rainbow roasted veg and onion gravy, baked tortilla using McCain chips plus garlic, lemon and sweet chilli chicken with sweet potato fries.
Serves 4 – 6
Beet Rolls & McCain Crinkle Cut Home Chips
Makes about 18 rolls
Ingredients:
- 320g all butter puff pastry, ready rolled
- 1 tbsp olive oil
- 50g frozen diced onion
- 2 tbsp frozen chopped garlic
- 400g tin butterbeans, drained
- 175g fresh, raw beetroot, grated (1 medium beetroot)
- 1 tsp freshly ground black pepper
- ½ tsp ground cumin
- 1 large egg, beaten with a pinch of salt
- 100g grated strong cheddar cheese
- 500g McCain Crinkle Cut Home Chips
Remove the puff pastry from the fridge 10 minutes before using. Preheat the oven to 220°C/fan 200°C/gas mark 7. Heat the oil in a pan over a medium heat and fry the onions for 5 minutes until soft. Add the garlic and fry gently for a further 5 minutes. Tip into a food processor with the blade attachment fitted. Add the butterbeans, grated beetroot, black pepper, cumin, half the beaten egg and grated cheese. Blitz until combined.
Unroll the pastry and cut in half. Form the beetroot filling into a sausage shape along the centre and use a little egg wash to seal the edges and press with a fork or edge of a spoon. Cut with a very sharp knife into smaller beet rolls – about 4cm long. Place on a baking tray lined with non-stick baking parchment and brush the rolls with the remaining egg wash.
Spread your McCain Crinkle Cut Home Chips evenly in a single layer onto another baking tray and pop into the top of the oven at the same time as baking the rolls. Bake for about 20 – 25 minutes, turning the chips every now and again.
When the chips are crisp and golden and the beet rolls golden brown, risen and cooked through, dinner is ready. Serve with peas, beans, sweetcorn or whatever vegetables you all fancy.
This post was supported by McCain.
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Holly Bell 