Ingredients

• 500g/1lb 1oz beetroot
• scrubbed
• oil
• for drizzling
• salt and freshly ground black pepper
• 350g/12¼oz Wensleydale cheese
• crumbled
• 1 onion
• sliced
• 1 red chilli
• de-seeded and chopped
• 100g/3½oz dried cranberries
• 200g/7oz baby spinach
• washed
• 6 x 15cm/6in squares ready-rolled puff pastry
• 1 free-range egg
• beaten
• poppy seeds
• for sprinkling
• 100ml/3½fl oz olive oil
• 450g/1lb new potatoes
• halved if large
• par-boiled
• salt and freshly ground black pepper
• 200g/7oz butter
• softened
• 75g/2¾oz wasabi paste
• 1 tbsp chopped fresh coriander
• cooked Brussels sprouts
• to serve

Directions

• Preheat the oven to 190C/375F/Gas 5.
• Place the beetroot into a roasting tin
• drizzle with oil and season with salt and freshly ground black pepper.
• Transfer to the oven and roast for 45 minutes
• or until softened. Set aside to cool
• then cut into wedges and place into a large bowl.
• Increase the oven temperature to 200C/400F/Gas 6.
• Add the cheese
• onion
• chilli
• cranberries and spinach to the bowl with the beetroot. Season well with salt and freshly ground black pepper and stir well.
• Lay the pastry squares out on a non-stick baking sheet and divide the beetroot mixture equally among the squares.
• Draw the pastry up around the edges to completely enclose the filling in a tight ball.
• Brush the pastry all over with beaten egg and sprinkle over the poppy seeds.
• Transfer to the oven and bake for 15 minutes
• or until crisp and golden-brown.
• Meanwhile
• for the potatoes
• heat an ovenproof dish until very hot. Add the oil and the par-boiled potatoes
• season well with salt and freshly ground black pepper and stir.
• Place into the oven and roast for 25 minutes
• or until crisp and golden-brown.
• In a bowl
• mix together the butter and wasabi until well combined (you may not need all of the wasabi butter - save the rest for use in another dish.)
• When the potatoes are cooked and you're ready to serve
• add the wasabi butter to the dish with the potatoes and stir well to coat. Sprinkle over the coriander.
• To serve
• place a pie onto each serving plate with some wasabi potatoes and Brussels sprouts.