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1 sheet of Butter Puff Pastry or Puff Pastry
50g ricotta cheese
2 tablespoons Murray River Salt Truffle Salt
1 tablespoon cracked black pepper
Handful fresh thyme
1 egg, lightly whisked
Beetroot Puree Ingredients
4 large beetroot, peeled and boiled lightly until soft, alternatively you can use beetroot from a can
or sealed pack (often sold in supermarket fruit and vegetable sections)
2 cloves garlic, peeled and minced
1 tablespoon freshly squeezed lemon juice
½ teaspoon ground cumin
½ teaspoon ground coriander powder
½ teaspoon ground cinnamon
1. Preheat an oven to 200 degrees fan bake. Line a small baking tray with parchment paper.
2. Place all beetroot puree ingredients into a high speed blender or food processor and blend until
only slightly chunky.
3. Cut the sheet of pastry into 4 equal sized portions.
4. Using one pastry square at a time, add a couple of tablespoons of the beetroot puree to the
centre of the pastry, leaving a 1 inch gap around the edges.
5. Top with 3 teaspoon sized dollops of ricotta cheese.
Sprinkle generously with Murray River Truffle Salt and cracked black pepper.
6. Top with a few sprigs of thyme, removing the leaves from the stems.
7. Use your fingers to carefully fold the edges over slightly covering a little of the filling – to keep the
filling in a nice tight parcel.
8. Lightly brush all of the pastry edges with the egg wash.
9. Bake in the oven for 20 minutes or until golden and crispy.
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