Method

• Line a baking sheet with baking paper
• Peel the beetroot and slice into 2cm thick rounds
• Place on the baking sheet and drizzle with olive oil, and season with salt and pepper
• Bake on 175 degrees celsius for 25 minutes, turn the beetroot slices, and bake a further 25 minutes
• Place the pastry sheet on a lined baking sheet, spread with horseradish, and lay the beet slices in a single layer in the centre of the pastry, leaving a 5cm border
• Top the beets with slices of the pepper cheese
• I used 4 slices
• Fold the edges over the top of the beets and cheese
• Lightly whisk the egg with a splash of water, and brush over the pastry
• Bake in a 175c oven for 30 minutes or until golden brown