VegBox Recipes

Kale And Roquefort Parcels

If you’ve got an excess of kale and a household that’s close to being fed up of eating it, here’s a recipe that should inspire them again. Or see the variations for ideas with chard or spinach.
 
 

Ingredients

Serves 4

  • 250g shortcrust pastry
  • 200g kale
  • (or Swiss chard or winter spinach)
  • 1 tablespoon olive oil
  • 1 medium onion, peeled and finely chopped
  • ½ teaspoon nutmeg, freshly grated
  • 2 garlic cloves, peeled and crushed
  • 100g blue cheese, e.g. Roquefort or Stilton
  • Handful pine nuts
  • Salt & pepper to taste
 

Method

  1. 1. Pre-heat the oven to 180 C.

  2. Heat a large frying pan with no oil and toast the pine nuts for 2 minutes, stirring often, until lightly browned. Remove from the heat and set on one side.

  3. Heat the oil in a large frying pan and gently saute the onion with the garlic for 10 minutes until it is soft.

  4. Wash the kale well and dry thoroughly. Shred it finely. Add the kale to the pan and saute with the lid on for 5 minutes, until the kale is wilted. Then remove the lid and continue to cook until most of the moisture has evaporated.

  5. Roughly chop the pine nuts and mix in with the kale. Add the nutmeg, salt and pepper and stir well.

  6. Roll out the pastry to about ½ cm thick. Use a saucer and a knife to cut 4 circles, to make the pasties.

  7. Put 2-3 tablespoons of filling into the middle of each pasty. Crumble the blue on top of the filling.

  8. Brush the edges of each circle with a little milk or beaten egg, then seal together to make a pasty shape. Brush the top of the pasty with milk or egg.

  9. Put on a greased baking tray and bake for about 40 minutes, until the pastry is golden and crispy.
 

Time From Cupboard-To-Table

About 1 hour
 

Notes & Variations on Kale And Roquefort Parcels

Try using spinach or chard, if you have these, instead of the kale.

Make sure you test the seasoning well, before making the parcels.

 
 
 

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