Cube the butter.

Coarsely chop the beetroot.

Coarsely chop the hazelnuts.

Fit the Knife blade to the food processor bowl.

Lightly grease the muffin trays.

Add Ingredients 1 (flours, almonds, xanthan gum, salt) into the food processor bowl.

Attach the lid and ensure it is locked into place.

Turn the speed to Max and process the mixture until combined.

Add the first of Ingredients 2 (butter) into the food processor.

Mix on speed Max for about 20 seconds until the mixture resembles breadcrumbs.

With the machine still running add the rest of Ingredients 2 (egg).

Transfer the mixture to a worksurface and wrap in plastic wrap.

Chill for 45 minutes.

Place the pastry on a lightly floured worksurface and let it come to room temperature.

Pre heat the oven to 190°C.

Roll out the pastry to 2 mm.

Cut out 24 circles about 4 cm (1 1/2") wide.

Place the pastry circles into the mould and pat into the mould.

Bake for 10 minutes at 190°C.

Let cool for 5 minutes then remove the cases from the tray.

Let cool on a wire rack.

Clean the food processor and fit the knife blade.

Add Ingredients 3 (beetroot, garlic, yoghurt, molasses, breadcrumbs, hazelnuts, seasoning) into the food processor.

Blend until a paste forms.

Add Ingredients 4 (yoghurt, cheese) into the small bowl.

Mix until combined.

Transfer the mixture into a piping bag.

Pipe a bit of the cheese mixture into the pastry cases filling each halfway.

Top with some of the beetroot mixture.

Serve.

Garnish with some fresh coriander.