Beetroot Cream Cheese Puff Pastry

This beetroot cream cheese puff pastry is a simple yet striking dish that’s full of colour and flavour. With its creamy, tangy filling and buttery pastry base, it makes a perfect light lunch, starter, or buffet addition. 

The recipe is easy to adapt, and you’ll find tips for different toppings, using pickled beetroot, and even making your own pastry if you’re feeling ambitious.

If you are a fan of shop-bought puff pastry, be sure to check out my 23 inspiring puff pastry recipes round-up.

Beetroot cream cheese puff pastry

This savoury puff pastry pie was way better than I had anticipated it would be. It is one of those dishes that looks quite elegant but is actually incredibly simple to prepare. The flaky, buttery pastry melts in the mouth, while the filling is a creamy, tangy mix of cream cheese and Greek yoghurt. It is all topped with soft slices of cooked beetroot and finished off with a generous sprinkling of black pepper for just the right amount of kick.

If you are looking for a lunch option that feels a little different, something easy to prepare but that still feels like a treat, this is a recipe worth trying. It is quick, colourful, and does not taste like anything else you have had this week.

It’s okay to cheat: ready-made puff pastry

Yes, the pastry is ready-made. And if you are a regular reader, you will know that this blog is very much focused on homemade food, usually from scratch, especially using spelt flour. I go on about it a lot, sorry not sorry. And honestly, 99% of the time I stick to that philosophy.

But real life gets in the way sometimes. We are all busy, and sometimes what you need is not a day of dough making but a shortcut that still tastes great. Ready-made puff pastry is that shortcut. It is buttery, flaky, and takes all the stress out of baking.

Even Jamie Oliver says making your own puff pastry is rarely worth the effort. I am not one to argue with that. If the result is good, why not make things a little easier for yourself? So yes, you have full permission to cheat. Just like I do.

Want to make your own spelt pastry?

Although I absolutely love the convenience and flakiness of ready-made puff pastry, I know many of you might have found your way to my blog because you are passionate about spelt recipes, just like me. Spelt brings a lovely nutty element and wholesome texture that really elevates homemade pastry.

If you would prefer to make your own pastry, especially with spelt flour, I am right there with you. While puff pastry can be a bit of a project, making shortcrust or other simple pastries with spelt is very doable and incredibly satisfying.

If you are in the mood to get hands-on, here are a few recipes on the blog that use homemade spelt pastry:

• Individual chicken and ham pies: a cosy, classic dinner pie with a soft, flaky spelt crust
• Salmon and asparagus quiche: perfect for spring, this one has a crisp, savoury spelt shortcrust base
• Västerbotten cheese and red onion pie: a Swedish favourite and a brilliant showcase for spelt pastry
• Cheese spelt pasties: chunks of potato and onion make these a hearty choice
• Chocolate pastry shells: spelt pastry can also be sweet. These tartlet cases can be topped with whatever you like

Each one is a little different, but they all show just how versatile spelt can be when it comes to pastry. So if you are skipping the ready-made route this time, these are great places to start.

A word about beetroot

I used freshly cooked beetroot in this recipe, the kind that is usually sold vacuum-packed in most supermarkets,  unpickled and ready to slice. You can also roast raw beetroot yourself if you have the time. The natural sugars caramelise beautifully in the oven and give it a richer, deeper flavour.

That said, if pickled beetroot is all you have on hand, it can still work, just in a slightly different way. Drain it well and pat it dry with kitchen paper to remove excess vinegar. You might want to skip or reduce the added salt and black pepper, as the pickled flavour already adds a tangy, punchy element. It will not be quite as mellow as cooked beetroot, but if you enjoy a sharper contrast, it can be a lovely twist.

Either way, beetroot pairs beautifully with dairy. Especially tangy Greek yoghurt and cream cheese, bringing both colour and character to the whole dish. Plus, it just looks stunning. That vibrant magenta against the white base is a total showstopper and you barely have to do anything.

Not into beetroot? Try these alternatives

If beetroot is not your thing, or you just fancy switching it up, there are plenty of other toppings that work beautifully with the cream cheese and yoghurt base. The combination of crisp pastry and creamy filling is incredibly versatile, so think of this as more of a template than a fixed recipe.

Here are some delicious alternatives to beetroot:

• Roasted butternut squash: soft, slightly sweet and a lovely golden colour. Pair it with fresh sage or thyme for an autumnal version
• Cooked carrot ribbons: use a vegetable peeler to create long strips, then roast or steam them before layering. Carrot adds natural sweetness and a vibrant look
• Sautéed mushrooms: especially good with a little garlic or thyme. Add a few toasted walnuts on top for crunch
• Caramelised red onions: sweet, sticky, and savoury. These go really well with the tangy cream base and black pepper
• Cooked beet greens or spinach: for a greener take, wilt some greens and layer them underneath or instead of the beetroot
• Grilled courgette (zucchini): thin slices or ribbons, lightly grilled or roasted, add a fresh and slightly smoky flavour

You can also try combining a few of the above, like mushrooms and onions, or squash and spinach, for a heartier option. The base is neutral enough to work with all sorts of flavour pairings. And if you are feeling adventurous, you could even go sweet. Skip the pepper and salt, add a drizzle of honey to the cream cheese, and top with sliced pears or figs.

Preparing your beetroot pastry

You will not find anything tricky about this recipe. Once you have got your puff pastry rolled out, it is just a matter of mixing and layering.

I whisked the cream cheese and Greek yoghurt together until smooth. Then I spread it all over the pastry, stopping just before the edges. After that, I thinly sliced the beetroot and arranged the slices over the creamy base. A good few twists of black pepper over the top, and that is basically it.

I used only half a sheet of puff pastry for this (the other half went to good use as Danish pastries, in case you are wondering). The result was seriously delicious. So good that it disappeared in minutes. You know who you are.

The filling was rich and creamy, and it paired perfectly with the beetroot and that subtle heat from the black pepper. Honestly, it was one of those happy accidents where something thrown together on a whim turns out better than expected.

Occasions for this puff pastry dish

This savoury puff pastry pie is wonderfully versatile, perfect for any time you want something simple but a little special. It makes a lovely light lunch when paired with a crisp green salad or some crunchy pickles. You can also serve it as a starter for a dinner party or slice it up for a colourful addition to a buffet table.

It is brilliant for picnics or packed lunches too, as it holds up well once cooled and is easy to eat by hand. If you want to make it ahead, simply reheat gently in the oven to bring back that flaky, golden texture.

Whether you are after a quick weekday meal or something a bit different for guests, this pastry pie is sure to impress and vanish fast.

Print Pin

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 tbsp 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.

 

1. 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.
2. If you don't have access to fresh beetroot, you can use jarred (pickled) beetroot. Just make sure you drain off all the vinegar.