Stilton, red Russian kale and courgette pie

Bear with me here. It sounds a bit of an odd combination, and it was born out of the need to use up the last of the stilton from Christmas. We also had some weird stuff in the veg box this week which turned out to be red Russian kale, and I'd run out of things to do with it.

To be honest, though, there's very little that can't be improved by sticking a piece of pastry on top.

You'll need:

a small block of puff pastry (life's too short to faff about making this from scratch on a Monday night)
a small block of stilton (I guess I had about 150g of the stuff left), cubed
a couple of onions, finely chopped
a large courgette, cut into small pieces
a couple of handfuls of red Russian kale (spinach would also be good, but you'd need a lot more of it)
a small carton of cream (I didn't have this, so I used a small pot of cheese sauce which was lurking in the back of the freezer)
black pepper (I didn't add any salt because the stilton is salty enough), a teaspoon of dried thyme

Stick the oven on at 180 degrees C. Hopefully miss out the bit where it trips the electricity, and you have to go out in the freezing cold to turn the switch back on.

First of all, sort out your filling. Gently fry the onions in a little olive oil until they've softened, then add the courgette and the thyme, and cook for 5 minutes on a gentle heat.

Chop your kale into small pieces, and blanch - put into boiling water for 5 minutes, until the purple has turned to green (spooky). Drain (the water will be beautifully purple), and chuck into the bottom of your pie dish. Add the courgette/thyme/onion mixture, and gently turn until it's all combined.

Scatter the cubes of stilton over the top of the mixture, and season generously with black pepper. Pour your cream (or creme fraiche or whatever) over the top.

Roll out the puff pastry to the size of your pie dish, and lay it over the top of everything (remember to make a couple of small holes in the top to let the steam out). Bung in the oven for 20-30 minutes (or until the top is golden brown and puffed up).