Chard & Blue Cheese Parcels

INGREDIENTS

Handful pine nuts
1 Tbsp extra virgin olive oil
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
200 g chard (or kale or spinach)
1/2 tsp nutmeg, freshly grated
Sea salt & black pepper to taste
250g shortcrust pastry
100g blue cheese, e.g. Roquefort or Stilton

DIRECTIONS

Pre-heat the oven to 350 F (180 C).

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.

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

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

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

Roll out the pastry to about a centimer thick. Use a saucer and a knife to cut 4 circles, to make the parcels. Put 2-3 tablespoons of filling into the middle of each circle. 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 parcels with milk or egg.

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