How To Make Spiced Beet & Red Spelt Pie with Horseradish Pastry
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 beets, peeled and diced
- 1 cup red spelt
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cinnamon
- Salt and pepper, to taste
- 2 cups vegetable broth
- 1 sheet puff pastry, thawed
- 2 tbsp horseradish
- 1 egg, beaten (for egg wash)
Instructions
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Preheat the oven to 400°F (200°C).
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In a large pot, combine the diced beets, red spelt, onion, garlic, cumin, paprika, cinnamon, salt, and pepper. Mix well.
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Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the spelt is cooked and the beets are tender.
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Meanwhile, roll out the puff pastry sheet on a floured surface. Cut into four equal squares.
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In a small bowl, mix the horseradish with the beaten egg.
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Spoon the spiced beet and spelt mixture onto each puff pastry square. Fold the corners over to create a triangle shape.
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Brush the pastry with the horseradish and egg mixture.
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Place the pies on a baking sheet and bake for 20 minutes, or until the pastry is golden and crispy.
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Serve hot and enjoy!
Nutrition
- Calories : 350kcal
- Total Fat : 12g
- Saturated Fat : 4g
- Cholesterol : 53mg
- Sodium : 563mg
- Total Carbohydrates : 51g
- Dietary Fiber : 8g
- Sugar : 7g
- Protein : 10g
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