Prep
30 minutes
Cook
20 minutes
Categories
vegetarian
Ingredients
- 1 package of puff pastry, thawed
- 2 cups of cooked lentils
- about 2 cups of roasted beets
- Up to 3 tablespoons of any fresh herbs you have on hand, finely chopped
- Salt and pepper to taste
- Fresh goat and/or feta cheese
- Optional: a heaping tablespoon of plain Greek yogurt
- 1 beaten egg for the pastry (optional)
- ¼ cup water
Other filling suggestions:
- Roasted carrots
- Salsa
- Mashed potatoes
Instructions
- Chop beets into ½-inch pieces and mix with thyme and lentils. Stir in yogurt. Add salt and pepper to taste. Add herbs.
- Roll out pastry dough as thin as you can. Using a heart-shaped cookie cutter, cut dough and set aside.
- Preheat oven to 400F
- Divide hearts in half, so you have the “bottom” of the pastry on a flat surface waiting to be filled and the “tops” set aside. Dip your finger into the water and trace about an inch of the edge of a heart (this will allow the top of the dough to stick to the bottom).
- Spoon the beet mixture onto the pastry, then top with goat cheese. Take one of the tops and stretch it out a little bit before placing over the bottom and pressing the edges to close the pie. Use the tines of a fork to seal the deal. Poke with the fork and brush with egg wash if you want. Repeat until you can’t anymore.
- Bake at 400F until pastries are golden brown, about 20 minutes.