Weekends for me – of late – generally involve cooking, photographing or going out somewhere with my partner to get out of the house. The thing is, when my partner occasionally heads out of town for a work trip, I end up resembling a hermit that doesn’t leave the house. A bit of a sad existence, really.
Ok, perhaps to go to the market or hit the shops for some ingredients. Case in point this particular time when the house was all mine for several days.
There was a bit of a cooking marathon going on over the weekend where I was doing something like five recipes within 48 hours. A bit of work for one person, especially when it involves photographing food.
For all the cooking efforts I thought I’d slip a quick recipe in with the others. A bit of a “cooks treat”, of sorts.
There’s no denying the combination of beets, caramelised onions and some kind of full-flavoured cheese make for some great edibles.
My freezer always has puff pastry in it. Love the stuff. The most time consuming part of these “pies” is boiling the beets. Ok, perhaps scoring the pastry with parallel lines. The rest is slapped together, brushed with egg and baked.
With a little forward planning you could pre-cook the beet and have it in the fridge – which is exactly what happened in this case. I often just boil up beets and have them on hand to slice through salads. Kinda makes sense, right?