Truffled Beet Wellington

Serves 2


  • 2 beetroots, peeled
  • 4 tbsp Black Truffle Pate
  • 1 tbsp olive oil
  • Pinch of sea salt and cracked black pepper
  • 4 large spring green leaves
  • 500g puff pastry
  • 1 egg, beaten
  • 1 tbsp plain flour
  • To serve: new potatoes, red cabbage, mushrooms


  1. Preheat your oven to 180˚C. Rub your beetroot with oil and season with salt and pepper. Roast for 45-50 mins until tender. Use a skewer to check if the beets are cooked in the centre, then allow to cool to room temperature.
  2. Remove the large central vein from your greens and blanch the leaves in boiling water for 2 mins. Then drain and pat dry with a tea towel to remove excess water
  3. Roll your pastry into two large sheets and cut each one in half. You should aim to have four equally sized sheets each approximately 15-20cm square. These need to be larger than your beetroot bulbs.
  4. Place a larger leaf of spring greens on the base and then spread with Black Truffle Pate. Then position the roasted beetroot bulb in the middle and some more pate on top of the beetroot. Use the remaining greens to wrap the bulb and sandwich in an even layer of Truffle duxelles. Then once you have both beetroots wrapped in pate and spring greens, lay the top sheet of puff pastry over the top. With floured hands press down around the truffled beet to seal it in and cut into a neat square. Use a fork to edge the Beet Wellingtons. Preheat your oven to 180˚C.
  5. Brush them with beaten egg and sprinkle with a pinch of Truffle Sea Salt. Make a small hole in the top with a fork or knife to allow steam to escape. Then bake in the oven on a lined tray for 25 mins or until the pastry is golden and the base is cooked.
  6. Serve with steamed new potatoes, roasted mushrooms, and braised red cabbage.