Blue Beetroot Fold-Overs

Blue Beetroot Fold-Overs are a delightful pastry dish that combines the earthy sweetness of beetroot with a tangy blue cheese filling, all encased in a buttery, flaky pastry. These elegant fold-overs are perfect for brunches, appetizers, or even as a unique dinner side. Their vibrant color and complex flavor make them as visually striking as they are delicious.

Ingredients:

For the Dough:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, cold and diced
• ½ cup cold water

For the Filling:

• 2 medium-sized beetroots, cooked and mashed
• ½ cup crumbled blue cheese
• ½ cup ricotta cheese
• 1 clove garlic, minced
• 1 tbsp fresh dill, chopped (optional)
• Salt and pepper, to taste

For Assembly:

• 1 egg, beaten (for egg wash)
• Sesame or poppy seeds for garnish (optional)

Directions:

1. Prepare the Dough:
   • In a large mixing bowl, whisk together the flour and salt.
   • Add the cold, diced butter and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.
   • Gradually add the cold water, mixing until the dough comes together. Do not overwork.
   • Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the Filling:
   • In a medium bowl, combine the mashed beetroots, blue cheese, ricotta, and minced garlic.
   • Add the dill (if using) and season with salt and pepper to taste. Mix until well combined.
3. Roll and Cut the Dough:
   • Preheat your oven to 375°F (190°C).
   • Roll out the chilled dough on a floured surface to about ⅛-inch thickness.
   • Use a round cookie cutter or the rim of a glass (about 4 inches in diameter) to cut out circles from the dough.
4. Assemble the Fold-Overs:
   • Place a small spoonful of the beetroot filling in the center of each dough circle. Be careful not to overfill.
   • Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
   • Transfer the fold-overs to a parchment-lined baking sheet.
5. Add Finishing Touches:
   • Brush each fold-over with the beaten egg.
   • Sprinkle sesame or poppy seeds on top, if desired.
6. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and flaky.
7. Serve:
   • Let the fold-overs cool slightly before serving. They can be enjoyed warm or at room temperature.

Tips:

• For extra color, roast the beetroot instead of boiling it to enhance its natural sweetness.
• These fold-overs can be made ahead and frozen before baking for a convenient, ready-to-bake snack.