I love that frozen puff pastry is accidentally vegan. It’s one of my favorite things to experiment with, especially because it’s so dang delicious, and unpredictable! I’d say these experimental beet pastry pillows definitely came out my signature #imperfect, but they certainly tasted perfect!
They were fun to eat with our hands and we dipped them in even more of the white bean garlic sauce because we couldn’t get enough. These may look difficult, but if you get past the imperfect appearance and just focus on the taste, they were super easy to make and a really satisfying dinner.
These mini beet pastries signify all that I’m about: delicious food doesn’t have to look perfect, and trying new things is sometimes messy (and that’s okay!).
1 sheet frozen puff pastry, thawed in the refrigerator for 40 minutes
1 can cannellini beans, drained and rinsed
1/3 cup chopped fresh parsley, divided
1/2 Tbsp lemon juice
2 cloves garlic, roughly chopped
1/2 tsp salt, plus more to taste
1/2 tsp onion powder
pinch fresh cracked pepper
1 can sliced beets, chopped
1/4 cup shredded carrots
Preheat oven to 400 degrees. To a food processor, add cannellini beans, half of the chopped parsley, lemon juice, garlic, salt, onion powder, and pepper, and puree until mostly smooth. Set aside. In a bowl, mix together chopped beets, carrots, and remaining parsley and set aside. On a clean smooth surface, roll out puff pastry until it is approximately 9×12″. Cut it into six equal squares and place them on a baking sheet. In the center of each square, place a dollop of white bean sauce and spread slightly leaving at least a 1/2 inch border. Top the white bean sauce with a tablespoon of the beet mixture. Wet your fingers slightly and bring the four corners of each square together in the center and pinch. Drizzle pastry with olive oil, and place in the oven for 10-12 minutes or until golden brown (make sure the bottom doesn’t burn). Serve immediately with remaining white bean sauce for dipping if desired.
Makes 6 beet pastries