Ingridents:
. 1 tbsp olive or rapesed oil
. 1 large onion
. 2 carrots, grated
. 1 beetroot, greted
. 100gm mature cheddar,greted
. small bunch thyme,leaves picked
. 50gm flaked almonds
. 320 gm sheet puff pastry
. 1 egg, beaten
. salad or baked beans , to serve
Method
1.Heat the oil in a large pan.Add the onion and sizzle for 5 mins stirring now and then until soffeded.Add the carrot and beetroot season well and cook gently for 5-10 mins, stirring until the veg is soft tip into a bowl.
2.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.
- Unroll the pastry ,cut in half lengthways,then 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 tucke underneath and cut each roll into 3, so you have 6 .Place on a baking tray lined with baking parchment,brush with a little more egg and sprinkle over the remaining almonds.Chill untill ready to cook .Heat oven to 200c.
4.Bake for 20 mins.untill golden brown.serve the rolls warm or cold with salad or baked beans.