Beetroot and Potato Stuffed Puff Pastry

Don't get all dubious about this stuffing, it really does taste rather remarkable. For all of you who think beetroots are a boring vegetable, think twice! So I picked up this gorgeous bunch of organic beetroots at the local farmer's market. I used the greens in a dal recipe and the beets for this stuffing.

You will need:
7 small potatoes.
1 small beet.
2 cloves of garlic, grated.
1" piece of ginger, grated.
1/2 tsp of cumin and coriander powder, each.
1/4 tsp sugar.
1/2 tbsp fresh lemon juice.
Defrosted puff pastry (Trader Joe's or Pepperidge Farm).
Shredded Cheese (Cheddar, Monterrey Jack).
Milk to seal the pastry, Flour to roll the Pastry.

Stuffing - Pressure cook or boil the potatoes and beet. Cool, peel and mash them in a bowl. Add the grated ginger, garlic, cumin and corriander powder, salt, sugar and lemon juice. Mix thoroughly.

Now, defrost the pastry sheet and cut into any size that is convenient. I tend to roll out the sheet a bit to thin it and cut it into 6" by 4 " rectangles. Place a spoonful of the stuffing onto one side of the rolled out sheet. Place a generous helping of the cheese on top. Now flip the other side of the pastry over and seal the edges. Repeat for as many pastry puffs as you want. The remaining stuffing can be stored in the refrigerator for a couple of days at most. Place in the oven and bake at 350 F until done.

Note: I often use leftover stuffing to make a grilled sandwich the next day. In fact, for a healthier alternative, try the sandwich instead of the puff pastry.