Beetroot stilton kale wellingtons
Ingredients
- 1 tbsp olive oil
- 1 large onion finely chopped
- 2 garlic cloves crushed
- 320g kale tough stalks discarded and shredded
- 150ml vegetable stock
- 25g pine nuts toasted
- 1 tbsp thyme leaves
- 2 x 320g sheets ready-rolled butter puff pastry
- plain flour for dusting
- 4 cooked beetroots (500g), cut into 2cm chunks and patted dry using kitchen paper
- 200g vegetarian stilton crumbled or chopped
- 1 egg beaten, to glaze
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