Name: Beetroot, stilton & kale wellingtons
Prep time: 1 h
Cook time: 1 h
Yield: 4
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 -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Beetroot, stilton & kale wellingtons

1. 1 tbsp olive oil -

2. 1 large onion, finely chopped -

3. 2 garlic cloves, crushed -

4. 320g kale, tough stalks discarded and shredded -

5. 150ml vegetable stock -

6. 25g pine nuts, toasted -

7. 1 tbsp thyme leaves -

8. 2 x 320g sheets ready-rolled butter puff pastry -

9. plain flour, for dusting -

10. 4 cooked beetroots (500g), cut into 2cm chunks and patted dry using kitchen paper -

11. 200g vegetarian stilton, crumbled or chopped -

12. 1 egg, beaten, to glaze -

How to cook deliciously - Beetroot, stilton & kale wellingtons

1. Stage

Heat the oil in a frying pan over a medium heat and fry the onion for 10 mins until soft but not golden. Add the garlic and fry for another minute, then add the kale and stock. Cover and cook for 5 mins until the kale starts to wilt, then remove the lid and cook for another 5 mins until the stock has evaporated. Season, then add the pine nuts and thyme. Tip into a bowl and cool to room temperature.

2. Stage

Unravel one of the pastry sheets on a work surface and roll out so it’s 5cm wider and longer. Cut into four even rectangles, then transfer to a baking-parchment-lined baking tray and chill. Unravel the second pastry sheet, cut into four and chill.

3. Stage

Fold the beetroot and stilton into the cooled kale mixture. Remove the four smaller pastry rectangles from the fridge and spoon the filling over the middles of the rectangles, leaving a 1cm border and piling it up slightly. The filling will sink when baked, so they need to be quite full before adding the lids.

4. Stage

Brush the exposed border with some of the beaten egg and lay the larger pastry rectangles on top. Crimp the edges to seal. Cut a small steam hole in the tops, glaze with more beaten egg and chill for 30 mins.

5. Stage

Heat the oven to 200C/180C fan/gas 6. Put the wellingtons on a baking-parchment-lined baking tray and bake for 40 mins until golden and crisp. Use a metal skewer to check the filling is piping hot, then serve with a mulled wine or port-infused gravy, if you like.