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



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. 

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.

If you like the look of this beetroot cream cheese puff pastry, you might want to take a look at my very popular chicken sausage rolls or savoury cheese and onion slices. However, if you want to make your own pastry from scratch, check out my individual chicken and ham pies, nostalgic jam tarts or the beautifully Swedish Västerbotten cheese and red onion pie



You won’t find anything at all difficult about this beetroot cream cheese puff pastry. The cream cheese was mixed with Greek yoghurt to give it a creamy tang, the pastry rolled out, the cooked beetroot thinly sliced. A generous sprinkling of black pepper, then 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.


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

Servings 6 small squares


  • ½ roll ready made puff pastry sheet (see notes)
  • 100g ( ¼ cup + 3 tbsp) cream cheese
  • 100g (3½ oz) Greek yoghurt
  • 1 small cooked beetroot
  • 1 tablespoon black pepper
  • sea Salt to taste


  • 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 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 uncooked pastry. Slice the beetroot and place on top of the cream cheese mixture. Roll over the edges 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!


Disclaimer: I use grams when measuring my ingredients. For convenience, I have converted these into cups and ounces. However, as I have not make the recipe using these measurements, results cannot be entirely guaranteed. 
I made one pie using only half a puff pastry sheet. If you'd like to make two (using the whole sheet of pastry), just double the topping ingredients to make two.
Beetroot and Black Pepper Savoury Puff Pastry with Greek Yoghurt and Cream Cheese
Beetroot Cream Cheese Puff Pastry (with black pepper & Greek yoghurt)

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