325g Dorset Puff Pastry

250g cooked beetroot, chopped

2 eggs

1 spring onion, thinly sliced

100g Feta cheese, crumbled



  1. Preheat oven to 180C conventional or 160C fan.
  2. Drain beetroot on paper towel
  3. Butter a 6 muffin tin
  4. Cut the sheet of pastry into 6 and line each muffin hole
  5. Whisk the eggs in a medium size bowl until smooth. Add the beetroot, onion and feta. Season with salt and pepper
  6. Divide the mixture between the pie cases. Gentle fold the edges of pastry over the filling to partly cover
  7. Bake for 30 minutes or until the pastry is golden and the filling is cooked through
  8. Turn pies out onto a serving plate and serve.