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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A fantastic festive appetier that tastes as good as it looks! Imagine a creamy goat cheese filling combined with pickled beets and rolled up in a flaky pastry, baked until golden, sliced and topped with a savoury drizzle - so-o-o-o-o-o-o tasty!! Ingredients:
pastry for double pie crust |
1 cup goat cheese, softened |
1/4 cup carnation evaporated milk (regular, 2%, or fat free_) |
3 tablespoons fresh mint |
2 tablespoons fresh dill |
1 garlic clove, minced |
1/3 cup all-purpose flour, for rolling |
1 1/2 cups bick's sliced beets, rinsed and dried, cut into 1/4-inch piece |
1 egg, beaten |
1/4 teaspoon coarse salt |
1/2 cup goat cheese, softened |
1/4 cup carnation evaporated milk (regular, 2% or fat free) |
1 garlic clove, minced |
Directions:
1. Preheat oven to 400°F Line baking sheet with parchment paper.
2. Divide pastry in half. Cover both halves with plastic wrap, let rest in refrigerator.
3. FILLING: In a medium bowl, combine first 5 ingrdients. Reserve.
4. Roll out each piece of pastry to a rectangle of 12x8-inches on a floured surface. Spread half of goat cheese filling on each piece of dough. Sprinkle beets over dough.
5. Carefully roll each piece lengthwise. Tuck and seal sides well. Place on prepared baking sheet.
6. Brush top of pastry with beaten egg; sprinkle with coarse salt.
7. Bake in preheated oven for 40-45 minutes until crust is golden brown. Cut into 3/4 inch bites.
8. DRIZZLE: In a small bowl, combine ingredients for drizzle. Garnish plate or drizzle over bites.
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