These puff pastry pockets are so easy to make and so delicious! You can serve them at the next party or just eat them all yourself – either way they’re delicious!
Beetroot is one of those root vegetables that we all absolutely love in this family. Even my 5 year old. In fact, it’s one of the few vegetables that he actually likes. My husband and my little boy like them pickled and I like them roasted in the oven or the airfryer.
However, the one thing I don’t love about beetroot is having to peel the fresh ones and then having red stained hands. Sure, you could wear gloves but cooking with gloves just seems weird to me. Plus raw beetroot takes a surprisingly long time to get done! So for this (and other) recipes I enjoy using pre-cooked beetroot. These are not the ones that are pickled but just the peeled whole cooked ones.
By frying the beetroot after you cut it into small cubes, you infuse them with lots of flavor. I used garlic powder, dried thyme and Ras el-Hanout. Ras el-Hanout, which literally translated means “head of shop”, is an Arabic spice mixture. It’s a vibrant, earthy mix of eight spices (plus salt) including cinnamon, cumin, coriander, allspice, black pepper, and ginger. Here’s a recipe if you don’t have the spice mixture in your cupboard. I love using it for lots of dishes!
I love all the different textures of these snack pockets. You’ve got the crunch from the dough and the pepitas, the salty crumbly texture of the feta cheese and the softness of the beetroot cubes. It’s literally the perfect snack! Trust me, these will be gone very quickly!
I’m definitely planning to do more experiments with puff pastry in the future. There are also different versions to buy here – you get the regular kind, one made with spelt flour and even a vegan one! How about where you live? Which one do you normally get?
Will you make these as a snack soon? Or how about my Olive Pesto, Chorizo and Cheese Rollups?
Beetroot & Feta Puff Pastries
These puff pastry pockets are so easy to make and so delicious! You can serve them at the next party or just eat them all yourself – either way they're delicious!
Pre-heat oven to 220°C (428°F). Cover baking tray with parchment paper.
Remove the pre-boiled beetroot from its liquid and cut into very small cubes. Mix with olive oil, salt, garlic powder, dried thyme and Ras el-Hanout.
Heat up at pan at medium heat. Fry the beetroot for 15 minutes while stirring every now and then.
In the meantime, roll out the puff pastry. Cut the pastry dough into 8 squares. Fold the sides in and create little "walls". Seal the sides and edges by connecting the dough with the tip of your fingers. I also like twisting the ends together but that's just for looks.
Top each of the 8 puff pastry squares with the fried beetroot. Add crumbled / cubed feta on top and pepitas.
Mix one egg well. Brush the pastry sides with the egg.
Bake at 220°C (428°F) for 15 minutes. Take out of the oven and sprinkle with a little bit of Sumac. Enjoy!
Pre-cooked beetroot: I mean whole pre-cooked beetroot which is not pickled or seasoned.
Ras el-Hanout: literally translated as “head of shop,” the Arabic phrase ras el hanout really means “top shelf.” This version is a vibrant, earthy mix of eight spices (plus salt) including cinnamon, cumin, coriander, allspice, black pepper, and ginger. Here's a recipe if you don't have the spice mixture in your cupboard.
Sumac: It has a pleasant tangy taste with a hint of citrus fruitiness and virtually no aroma. An essential ingredient in Middle Eastern cuisine, sumac is used in spice rubs, marinades and dressings, and is also served as a condiment. You could substitute it with lemon peel if you like.