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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