Autumn is officially here and I’m very happy to break out cosy jumpers and warm coats. I’m also ready to do all the Autumn baking and start working my way through some new Autumn recipes as well as some old favourites. Today’s recipe is an Autumn version of one of my favourite summer salad combinations: Beetroot and Goat’s Cheese.

I’m not sure what flavours get you going at this time of year, but anything baked from the oven does it for me. And as beetroot is in season at this year, it’s a good place to start. This recipe starts with caramelising onions and then combining them with beetroot, goat’s cheese, chopped walnuts, parsley and garlic, all well-seasoned. Parcel it all up in puff pastry and bake in the oven and viola… a tasty lunch or dinner. And on a very important point… I highly recommend buying the sheets of puff pastry from the supermarket and not attempting to make your own. It’s not an easy thing to do. I also think once you start to bake things wrapped in puff pastry, you’ll find it very difficult to stop. It’s bloody delicious.

To serve, I suggest pairing these tasty little parcels with boiled potatoes, drizzled with butter or for a fresher option, dressed green leaves. I hope you enjoy these delicious Beetroot, Goat’s Cheese and Caramelised Onion Parcels and add them to your Autumn dinner rotation. Scroll on for the recipe.

Beetroot, Goat’s Cheese & Caramelised Onion Parcels

Serves 4-6


250g cooked beetroot, diced

100g goat’s cheese, crumbled

2 red onions, finely sliced

1 tbsp olive oil

1 tbsp balsamic vinegar

1 tbsp honey

1 garlic clove, minced

30g walnuts, dry toasted and chopped

4-5 sprigs of parsley, with the leaves finely chopped

320g ready rolled puff pastry

1 egg, beaten

1 tbsp nigella seeds

Black pepper and sea salt


Start by caramelising the onions. To do this, add the olive oil to a large frying pan over a low heat. Add the onion slices and cook for ten minutes, stirring regularly. Add the balsamic vinegar and honey and turn the heat up to medium. Cook for a further ten minutes, stirring regularly. The onion should be golden, but not burned. Once cooked, set to one side.

Place the chopped beetroot, goat’s cheese, minced garlic, chopped walnuts and chopped parsley in a bowl. Add the caramelised onion and mix everything together. Taste and season well with sea salt and black pepper.

Preheat the oven to gas mark 6 / 200C. Line a baking tray with baking paper.

Roll the puff pastry out. Cut into six squares. Divide the beetroot and goat’s cheese filling into six portions and place each portion in the centre of each pastry square. Brush the outer edges of the pastry squares with the beaten egg. Gather up the corners of the pastry squares and pinch together to seal. Brush with the beaten egg and scatter over the nigella seeds. Transfer the parcels to the baking tray and bake for 25-30 minutes. They should be golden brown. Serve immediately or allow to cool and store in a sealed container in the fridge for up to twenty-four hours.