French Goat Cheese and Beet Puff Pastry Bites
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 9 servings
These French Goat Cheese and Beet Puff Pastry Bites are made with creamy Mothais-sur-Feuille and beets. They're a perfect way to kick off your next gathering.
  • 3 tbsp olive oil
  • 3 medium beetroot peeled and diced
  • 1 medium red onion diced
  • 3 cloves garlic diced
  • ½ tsp freshly grated ginger
  • ½ tsp turmeric
  • 1 tsp smoked paprika
  • 2 tablespoons water
  • salt and pepper to taste
  • 2 puff pastry sheets
  • 1 egg
  • 9 tsps Mothais-sur-Feuille French goat cheese
  • parsley
  1. Take puff pastry sheets out of freezer and set aside to thaw.
  2. Meanwhile, add olive oil to a pan over medium heat and add onion to it.
  3. Saute onion for about 10 minutes, then add in ginger and garlic and stir.
  4. Add in diced beetroot, turmeric, smoked paprika, and water and stir. Then cover and let cook for about 10 minutes, stirring it every now and then.
  5. When beetroot is soft, take pan off flame, season with salt and pepper to taste and set aside.
  6. When puff pastry sheets are thawed, grab two cookie cutters of the same shape - but differing sizes (one large and one small). Using the large one, cut 9 shapes out of 1 puff pastry sheet. Then, take the other puff pastry sheet and, using the large cutter again, cut nine more shapes. Using the small cutter, cut out the center of the large shapes. You can bake up the leftover small discs that were cut off later but for now set them aside.
  7. Add the egg to a bowl and whip it up well with a teaspoon of water.
  8. Then, take the shape with the hole in it and brush one side of it with the egg wash. Lay down one of the larger shapes without a whole. Then, place the egg wash side of the shape with the hole in it, onto the large shape so it "nests" or "stacks" on top - make sure the shapes are aligned. Repeat with the other eight large shapes and shaped with holes (if your puff pastry gets warm, place it in the freezer so it cooles down again).
  9. Preheat oven to 400 degrees, brush tops of the stacks with the egg wash and place in oven for 15 minutes.
  10. Remove from the oven and using your fingers, gently push down the risen middle.
  11. Then, spoon the beet mixture into the center of the stacks.
  12. Spoon over some creamy French goat cheese, drizzle with chopped up parsley and enjoy.
Recipe by Honest Cooking at