Individual Beetroot, Stilton and Kale Wellingtons

Heat the olive oil in a large frying pan over medium heat. Add the finely chopped onion and cook for about 10 minutes until softened but not browned. Stir in the crushed garlic and cook for another minute until fragrant.

Add the shredded kale and vegetable stock to the pan. Cover with a lid and steam for 5 minutes until the kale wilts. Remove the lid and continue cooking for 5 more minutes, or until all the liquid has evaporated. Season with salt and pepper, then stir in the toasted pine nuts and thyme leaves. Transfer the mixture to a bowl and let it cool completely to room temperature.

Prepare the pastry: Unroll one pastry sheet on a lightly floured surface. Roll it out slightly so it is 5cm wider and longer, then cut into four equal rectangles. Place these on a baking tray lined with parchment paper and chill in the fridge. Unroll the second pastry sheet, cut it into four equal rectangles (these will be the lids), and chill those as well.

Once the kale mixture is cool, gently fold in the chunks of cooked beetroot and crumbled Stilton. Take the smaller pastry rectangles out of the fridge. Spoon the filling onto the center of each, piling it high but leaving a 1cm border around the edges.