Beetroot and Blue Cheese Wellington
Beetroot and Blue Cheese Wellington



  • 1 tbsp olive oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 330g kale, shredded
  • 150ml veg stock
  • 25g toasted pine nuts
  • 1 tbsp thyme leaves
  • 2 x 320g sheets of ready-rolled puff pastry
  • Flour for dusting
  • 500g cooked beetroot, chopped into chunks
  • 200g blue cheese, chopped
  • 1 egg, beaten
  • Heat the oil in a frying pan and cook the onion for 10 mins, then add the garlic, kale and stock. Cover and cook for 5 mins, then cook uncovered for 5 mins more. Season, add the pine nuts and thyme, and tip into a bowl and leave to cool. Unravel one of the pastry sheets and cut into 4 x even rectangles, then roll so they’re 5cm larger. Transfer to a lined baking tray and chill. Unfold the other sheet, cut into 4 and chill.
  • Mix the blue cheese and beetroot into the kale mixture. Spoon the mixture over the middle of the 4 smaller rectangles, leaving a 1cm border. Brush the border with beaten egg and lay the larger rectangles on top, then crimp the edges to seal. Snip a steam hole in the tops, glaze with beaten egg and chill for 30 mins. Bake for 40 mins at 200C, then serve with red wine gravy and steamed greens.
1 hr
4 serving

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