Beetroot, Stilton and Kale Wellingtons

• olive oil↗1 tbsp tbsp
• onion↗1 large

  finely chopped

• garlic cloves↗2

  minced

• kale↗320g g

  tough stems removed, leaves shredded

• vegetable broth↗150ml ml
• pine nuts↗25g g

  toasted

• thyme leaves↗1 tbsp tbsp
• puff pastry↗2 x 320g sheets ready-rolled butter

  2 sheets (320 g each), ready‑rolled with butter

• plain flour↗

  for dusting

• beetroot↗4 cooked

  (500 g), diced 2 cm cubes and dried with paper towel

• vegetarian stilton↗200g g

  crumbles or sliced

• egg↗1

  beaten, for glaze

Step-by-step instructions

1. 1

   Heat the oil in a skillet over medium heat and sauté the onion for 10 minutes until soft but not golden. Add the garlic and sauté for another minute, then add the kale and broth. Cover and cook for 5 minutes until the kale begins to wilt, then uncover and cook another 5 minutes until the broth evaporates. Season, then add the pine nuts and thyme. Transfer to a bowl and cool to room temperature.

2. 2

   Roll out one sheet of puff pastry on a work surface and roll it out to be about 5 cm wider and longer. Cut into four equal rectangles, then transfer them onto a parchment‑lined tray and chill. Roll out the second sheet of pastry, cut into four pieces and chill.

3. 3

   Mix the beetroot and stilton into the cooled kale mixture. Remove the four small pastry rectangles from the fridge and place the filling in the centre of each rectangle, leaving a 1 cm border and slightly raising the filling. During baking the filling settles, so fill them fairly tightly before covering with lids.

4. 4

   Brush the exposed edge with a little beaten egg and cover with the larger pastry rectangles. Pinch the edges to seal. Cut a small steam vent at the top, brush again with beaten egg and chill for 30 minutes.

5. 5

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Place the wellingtons on a parchment‑lined tray and bake for 40 minutes until golden and crisp. Check with a metal skewer that the filling is hot, then serve with mulled wine or a port wine sauce, if desired.