I love cooks that use the beet stems and leaf. Goats cheese can leave a pallet very dry, the beet stem and leaf give a very pleasant juiciness after the first crunch.

250g beet tops and stalks, washed and chopped
375g ready folled puff pastry
150g soft goats cheese, crumbled
30g butter
1 table oregano, chopped
Olive oil for drizzling
1 beaten egg
Salt & pepper

Preheat oven to 220 C

Blanch chopped beet leaves and stalks in salted boiling water for 2 minutes. Drain well.

Melt butter in a frying pan and when hot add drained beets. Sauté fo3-4 minutes til excess liquid has boiled away. Season and leave to cool.

Cut pastry to fit if necessary and lay on a lightly greased baking tray. With a sharp knife, make a line about 2-3 cms inside the edge of the pastry – do not cut through.

Fill within the cut line with your cooled beet leaves and stalks. Cover with crumbled cheese, oregano and a drizzle of olive oil. Brush edges with egg.

Bake for 20-25 minutes til gold and risen.