1 sheet of Butter Puff Pastry or Puff Pastry
50g ricotta cheese
2 tablespoons Murray River 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 center 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 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.