1 tbsp olive oil
1 large onion, halved and grated (kids might need to wear goggles to avoid any tears!)
2 carrots, grated
1 beetroot, grated (wear gloves to avoid pink fingers)
100 g mature cheddar, grated
1 small bunch thyme, leaves picked
50 g flaked almonds
2 sheets puff pastry
1 egg, beaten
Salad or baked beans, to serve
- Heat the oil in a large pan. Add the onion and sizzle for 5 mins, stirring now and then, until softened. Add the carrot and beetroot, season well and cook gently for 5-10 mins, stirring until the veg is soft. Tip into a bowl.
- Stir the cheese and thyme leaves into the vegetable mixture while it’s still warm. Roughly crumble half the almonds in your hands and add these to the bowl too. Chill the mixture for 30 mins or so until cool enough to handle.
- Cut each pastry sheet into thirds. Pile the cooled filling down the middle of each strip of pastry. Brush the edges of the pastry with a little beaten egg, then fold the sides over to cover the filling. Turn the rolls over so the pastry seam is tucked underneath and place on a baking tray lined with baking paper. Brush with a little more egg and sprinkle over the remaining almonds. Chill until ready to cook (or at least 15 mins). Heat oven to 200C/180C fan.
- Bake for 20 mins until golden brown. Serve the rolls warm or cold with salad or baked beans.