| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | French |
| Diet | Vegetarian |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 644 |
| Fat | 36.2g |
| Saturates | 18.8g |
| Protein | 28.7g |
| Carbs | 55.5g |
| Sugars | 15.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 190°C, gas mark 5.
2
Melt the butter. Using a pastry brush, grease a 12-hole muffin tin with some of the melted butter.
3
Cut the phyllo pastry into 24cm x 6cm squares and place one in each muffin hole, pressing it up the sides. Brush the pastry with melted butter, then repeat with the remaining squares and butter, layering up to make 12 pastry cups.
4
Place the tin in the oven for 10-12 minutes, or until the pastry is golden.
5
Dice the beetroot.
6
In a bowl, mix the diced beetroot with the thyme leaves. Season well and stir to combine.
7
Cut the Valençay into wedges and place in the pastry cups and top with the seasoned beetroot. Return the cups to the oven for 5 minutes, or until the cheese melts.
