Beetroot Cream Cheese Puff Pastry (with black pepper & Greek yoghurt)
Servings: 6 small squares
Ingredients
- 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
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 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!
Notes
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.