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Stilton, chard & walnut Wellington
- 12 shallots , peeled
- 25g butter
- 100g walnuts , roughly chopped
- 200g Stilton , crumbled
- 2 thyme sprigs, leaves removed
- 500g chard , tough stalks removed and finely shredded
- 500g block all-butter puff pastry
- 1 egg , beaten
DirectionsView on BBC Good Food
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