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Mushroom and beetroot coulibiac
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Delicious vegetarian coulibiac topped with sour cream, perfect for winter.
Ingredients:
  • 4 (about 400g) beetroot, trimmed, scrubbed
  • 50g butter, chopped
  • 400g Swiss brown mushrooms, coarsely chopped
  • 20.00 ml plain flour
  • 85g (1/3 cup) sour cream, plus 125g (1/2 cup), extra
  • 90g (1/2 cup) burghul
  • 250ml (1 cup) boiling water
  • 82.50 ml chopped fresh continental parsley
  • 82.50 ml chopped fresh dill
  • 2 sheets frozen puff pastry, just thawed
  • 1 egg
  • Lemon wedges, to serve
Instructions:
  • Before beginning, preheat your oven to 180C/160C fan forced. Next, place the beetroot in a small baking dish and add enough cold water to reach 5mm up the side of the dish. Cover with foil and roast the beetroot for 45-50 minutes until tender. Once done, allow it to cool before peeling and discarding the skins. Set aside for further use.
  • In a large frying pan over high heat, melt the butter until sizzling. Add the mushrooms and cook for 7-8 minutes, shaking the pan occasionally until softened. Sprinkle in the flour and stir well, then add the sour cream. Cook and stir for 1 minute until the mixture thickens. Let it cool before using.
  • Place the burghul in a heatproof bowl and cover it with boiling water. Allow it to sit for 10 minutes until softened and water is absorbed. Fluff the grains with a fork.
  • Pulse mushrooms, burghul, half of the parsley, and half of the dill in a food processor until a coarse paste forms. Season with salt and pepper.
  • Preheat the oven to 220C/200C fan forced. Lay the puff pastry sheets on a piece of baking paper, allowing them to slightly overlap by 1-2cm. Press gently to seal and create one continuous pastry sheet. Evenly spread the mushroom mixture along the center of the pastry, leaving 6-8cm borders on the short ends and 2cm borders on the long sides. Place the whole beetroot in a single line over the mushroom mixture.
  • Whisk the egg with 1 teaspoon water using a fork in a small bowl. Brush the pastry edges with the egg mixture. Fold the shorter ends over the filling, then fold 1 long side over the filling and roll up. Place the pastry seam side down on baking paper on a large baking tray. Make small diagonal slits in the top of the pastry. Brush with the remaining egg wash and sprinkle with salt. Bake at 200C for 10 minutes until light golden, then reduce the heat to 180C/160C fan forced and bake for a further 30 minutes until golden and cooked through. Let it rest for 10 minutes before serving.

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