Beetroot Cream Cheese Puff Pastry (with black pepper & Greek yoghurt)

This simple beetroot and cream cheese puff pastry is ready to eat in less than 30 minutes. With flaky puff pastry, and a melt in the mouth cream cheese and Greek yoghurt filling, one slice will never be enough.

This beetroot cream cheese puff pastry was first published on The Culinary Jumble (my original blog) in 2018. The images and recipe remain the same.

This savoury puff pastry pie was way better than I had anticipated it would be. Melt in the mouth flaky pastry, creamy filling, and a lovely kick from the black pepper, altogether culminating in a really gorgeous dish. 

There’s no shame in using ready made puff pastry

The pastry is ready made. Now, you regular readers will know (mainly because I bang on and on about it) that this blog is all about homemade food from scratch with the emphasis on using spelt flour. And 99% of the time, it is just that.

However, I am also rather fond of simple, easy to prepare food. Aren’t you? Meals and dishes you can whip up in minutes without too much fuss. We all need a cheat every now and again, or a way to make our stressed lives just that bit easier. And, if Jamie Oliver says it is an absolute waste of time to make your own puff pastry, well, that’s good enough for me.

However, if you do want to make your own pastry from scratch, that’s all good, too. Check out my individual chicken and ham pies, salmon and asparagus quiche or the beautifully Swedish Västerbotten cheese and red onion pie. 

Preparing the beetroot cream cheese puff pastry

You won’t find anything at all difficult about this beetroot cream cheese puff pastry. Once the puff pastry was rolled out, I quickly mixed the cream cheese together with the Greek yoghurt. I slathered it all over, then placed the thinly sliced cooked beetroot on top. Lastly, I applied a generous sprinkling of black pepper, before popping it in the oven to bake for a short while.

I only used half of the pastry to make this pie (the other half made some Danish pastries). It was seriously good. So good that it was snaffled in minutes (yes. You know who you are). The rich creaminess of the filling complemented the beetroot and slight kick of the black pepper really well.

Other simple store-bought pastry recipes

If you like the look of this beetroot cream cheese puff pastry, check out my other ready made pastry recipes:

• chicken sausage rolls
• savoury cheese and onion slices
• cheese and chive puff pastry swirls
• feta and cream cheese pie with tomatoes (short crust pastry)
• mixed berry pie with a cookie topping (short crust pastry)

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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.

 

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.