Beetroot Cream Cheese Puff Pastry (with black pepper & Greek yoghurt)
Servings: 6 small squares
Ingredients
- ½ roll ready made puff pastry sheet (see note 1)
- 100g (¼ cup + 3 tbsp) cream cheese
- 100g (3½ oz) Greek yoghurt
- 1 tbs black pepper
- sea salt (to taste)
- 1 small cooked beetroot (see note 2)
Instructions
- Pre-heat the oven to 200°C (400°F).
- Take the puff pastry out of the packing and roll it out flat.
- Cut it in two equal parts (see note 1), and place one half on a lined flat baking tray
- Whisk together the cream cheese and Greek yoghurt.
- Add half the pepper along with the salt.
- Spread over the pastry sheet.
- Thinly slice the beetroot and place on top of the cream cheese mixture.
- Roll over the edges a little, all the way around.
- Bake for 16-18 minutes until golden.
- Sprinkle with the remaining pepper.
- Allow to cool a little and slice. Enjoy with a lovely crisp salad!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.
- I made one beetroot pastry using only half of a puff pastry sheet. If you'd like to make two (using the whole sheet of pastry), just double the topping ingredients.
- If you don't have access to fresh beetroot, you can use jarred (pickled) beetroot. Just make sure you drain off all the vinegar.
