Sweat chopped shallot with margarine, add spinach, coconut cream, salt and pepper to taste, cook until tender and creamy
Sautee leek with oil, add mushroom, margarine, salt and pepper. set aside and blitz to fine texture
Sautee garlic mince and shallot with little oil, add drained beetroot, rosemary, smoked paprika, thyme and salt to taste. set aside then blitz it for fine texture
Preheat oven to 210 celcius. Thawed puff pastry, smear creamy spinach, then blitzed mushroom and beetroot in the middle, enclose to fold the pastry then trim the both side. Bake for 30 mins
For the red wine jus, i heat up some vegetable stock and pour red wine, then reduce, finish it with corn starch slurry.
