Pork and beetroot tarts with blue cheese


200g plain flour

100g butter

5-6x 15ml spoon cold water

8 baby beetroots

25ml oil

4-6 shallots

500g boneless leg of pork

25g butter

1 pork stock cube

150ml water

2x 15ml spoon cider vinegar

100ml cider or apple juice

150ml soured cream

Black pepper

100g blue cheese


Weighing scales, mixing bowl, measuring spoons, palette knife, cling film, roasting pan, oven gloves, knife, chopping board, frying pan, mixing spoon, kettle, measuring jug, kitchen towel, plate , rolling pin, flour dredger, 8 x approximately 10cm diameter fluted pastry cases, grease-proof paper, baking beads, baking tray


  1. Preheat the oven to 180˚C or Gas mark 4.
  2. Place the flour in a bowl.
  3. Rub in the butter into the flour.
  4. Add enough cold water to form a dough.
  5. Cover the dough tightly in cling film and place in the refrigerator to rest for at least 30 minutes.
  6. Place the beetroot into a large roasting pan and drizzle with oil.
  7. Roast the beetroot for 30 minutes until the beetroot is soft. Set aside to cool.
  8. Finely slice the shallots.
  9. Using a clean knife and chopping board, cut the boneless leg of pork into 1.5cm cubes
  10. Melt the butter and sauté the shallots.
  11. Add the pork to the pan and brown.
  12. Make up the stock.
  13. Stir in the cider vinegar, cider and stock.
  14. Bring the mixture to the boil, cover and simmer for 30-40 minutes until the pork is tender.
  15. Rub the skin from the cooked beetroot using a paper towel.
  16. Chop the beetroot into 4-6 pieces.
  17. Grease the fluted pastry cases.
  18. Divide the dough into 8 equal portions.
  19. Roll out each piece of dough on a lightly floured surface.
  20. Line the 8x fluted pastry cases with the pastry.
  21. Line the pastry cases with grease-proof paper and fill with baking beads.
  22. Place the fluted pastry cases onto a baking tray and blind bake the pastry cases for approximately 10 minutes. Remove the baking beads and grease-proof paper.
  23. Remove the cooked pork from the pan and keep warm.
  24. Boil the remaining sauce in the frying pan until reduced to about 100ml.
  25. Stir in the soured cream and season to taste.
  26. Mix the pork and cooked beetroot into the sauce.
  27. Divide the pork mixture evenly between the pastry cases.
  28. Crumble the blue cheese over the top of each tart.
  29. Bake in the oven for 10 minutes to heat through

Top tips:

  • Filo pastry can also be used to create a pastry tart for the pork filling. The filo pastry could be wrapped around the filling to create a parcel.
  • Try making your own stock to add to the recipe


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Portion / Divide
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