Velvet Beet and White Bean Hand Pies

Ingredients

• sheet puff pastry, thawed1 sheet
• cooked beets, finely diced1 1/2 cups
• cannellini beans, mashed1 cup
• onion, finely chopped1/2 cup
• garlic, minced2 cloves
• olive oil1 tablespoon
• ground cumin1/2 teaspoon
• feta cheese, crumbled1/3 cup
• egg, beaten1 large
• black pepper1/4 teaspoon
• sesame seeds1 tablespoon

Method

1. 1Preheat the oven to 400°F and line a baking sheet with parchment.
2. 2Warm the olive oil in a skillet and cook the onion until soft, then add the garlic and cumin for 30 seconds.
3. 3Stir in the beets and mashed beans and cook until the mixture is thick and cohesive, then season with pepper.
4. 4Remove from the heat and fold in the feta.
5. 5Cut the puff pastry into 8 squares and place a spoonful of filling in the center of each.
6. 6Brush the edges with beaten egg, fold into triangles, and press to seal with a fork.
7. 7Brush the tops with the remaining egg, sprinkle with sesame seeds, and bake for 18 to 20 minutes until puffed and deep golden.
8. 8Let cool for a few minutes before serving.

Tips

• If your filling seems wet, cook it another minute so the pastry stays crisp.
• Serve with a simple yogurt dip or a squeeze of lemon for extra brightness.

Nutrition