Beetroot pastry

Beetroot and goats cheese pie

This week I will be focusing on savoury pastry dishes, which I have based around my favourite ingredients. This beetroot and goats cheese pie is light and perfect served with salad for a light lunch or supper. I experimented making my own pastry but time can be saved buying a pre made version.


  • 2 cooked Beetroots, peeled and diced
  • 250g Plain flour
  • 220g Butter
  • 150ml Cold water
  • 30g Pine nuts
  • 1 Red onion, peeled and sliced
  • 1 tbsp Brown sugar
  • 2 tbsp Balsamic vinegar
  • 80g Goats cheese
  • 2 tbsp Milk


  1. First make the puff pastry.
  2. Break up the butter in the flour until it is approx the size of beans.
  3. Add water to form dough.
  4. Place in fridge for 20 mins.
  5. Roll into rectangle shapes onto a floured surface. Fold down 1/3 of pastry to centre and fold the opposite side.
  6. Roll out and repeat for several times in the opposite directions.
  7. Chill for another 20 mins.
  8. Fry the the onion until soft and add the brown sugar to allow the onions to caramalise.
  9. Preheat the oven to 200 degrees.
  10. Roll out the pastry onto a floured surface and cut into squares.
  11. Place the squares on a tray lined with greaseproof paper and layer on the beetroot, goats cheese, red onion and pine nuts.
  12. Drizzle over the balsamic vinegar and brush milk on the edges of the pastry.
  13. Pop into the oven for approx 20 mins until brown.

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