Step 1

Preheat the oven to 180°C.

Step 2

Cut the pastry sheet into two halves. Then cut each of those halves into two pieces, making one piece of each half slightly larger than the other (this will create a wider “top” for the parcels so the pastry can fit over the ingredients and meet the edges of the base). You will now have two “base” pieces and two “top” pieces.

Step 3

With the wider top pieces, use a small sharp knife to cut through the pastry in a series of parallel lines, making sure to leave an uncut margin of approx. 1cm on each edge. If you have a lattice cutting tool, use it to cut a lattice pattern in the pastry. Set the top pieces aside.

Step 4

On each of the two base pieces, smear ½ tablespoon of the cranberry sauce, leaving a margin of approx. 1 cm on each edge.

Step 5

Divide the quinoa between the two base pieces and spread it carefully over the cranberry sauce, keeping the margin on the edges of the pastry clear.

Step 6

Break the egg into a cup or small bowl and whisk it lightly with a fork. Place the roasted vegetables into a bowl. Pour most of the egg into the vegetables and mix well, reserving a little of the egg to brush on the pastry later.

Step 7

Divide the vegetable mixture between the two pastry bases and spread over the quinoa. Then divide the baby spinach between the bases and carefully place on each pile of vegetables. Carefully spread the chunks of goat cheese evenly over each pile of baby spinach.

Step 8

Take the reserved egg and brush it over the pastry top pieces and around the clear edges of each base.

Step 9

Carefully lift each pastry top piece and place it over the ingredients piled on the base, stretching it as you need until the edges of the top piece meet the edges of the base. Press the edges of the top and the base together to seal each parcel.

Step 10

Place the parcels on a lined or greased oven tray and bake for 20-25 minutes or until the pastry tops are a light golden brown.

Step 11

Serve warm.