Kale and Roquefort Parcels

Firstly pre-heat the oven to 180 C.

Heat a large frying pan with no oil and toast the pine nuts for 2 minutes, stirring often, until lightly browned. Then crush the nuts.

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

Wash the kale well and dry thoroughly. Shred it finely. Add the kale to the pan of onions, leek and garlic 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.

Add the nutmeg, pine nuts and season to taste.

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

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

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.

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