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

1. Chop beets into ½-inch pieces and mix with thyme and lentils. Stir in yogurt. Add salt and pepper to taste. Add herbs.
2. Roll out pastry dough as thin as you can. Using a heart-shaped cookie cutter, cut dough and set aside.
3. Preheat oven to 400F
4. 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).
5. 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.
6. Bake at 400F until pastries are golden brown, about 20 minutes.