Beetroot and Stilton Parcels

method:

• Preheat the oven to 200C/400F/Gas 6. Scrub the beetroot to remove any dirt, then chop into quarters and place in a roasting tray.
• Strip the leaves from the sprigs of thyme and add into the tray along with the zest of an orange and a squeeze of orange juice, the olive oil, chillli and salt and pepper. Toss together to coat the beetroot then roast in the oven for 45 minutes.
• Remove the beetroot from the oven and add in the pear and the chopped chestnuts. Crumble the Stilton over the top.
• Roll out the puff pastry to about 5mm thick and cut into six squares.
• Divide the beetroot mixture between the squares, brushing around the edges with some whisked egg, then wrap the edges of the pastry around the beetroot and place on a greased baking tray, folded side down.
• Brush each parcel with the egg wash and sprinkle with the seeds. Bake in the oven for around 20 minutes until golden brown, then serve hot with seasonal vegetables or a fresh watercress and orange salad.