Preheat the oven to 180°C.

Heat the oil in a frying pan over medium-low heat. Add the onions and cook for 8-10 minutes until starting to soften. If they start to catch, add a splash of water to the pan and mix well.

Add the sugar and balsamic and continue to cook for another 2 minutes, stirring frequently. Then add the thyme leaves and garlic and cook for a further 2 minutes until everything turns slightly sticky and caramelised.

Add the onions, garlic, thyme and red beans to a large mixing bowl and season with cracked black pepper. Get your hands in and scrunch the mixture well with your hands - you’re looking for a texture similar to sausage meat. Add the walnuts and crumble in half of the stilton and stir this into the mixture, being careful not to break the cheese up too much.

On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and slice lengthways into two, long even rectangles. Divide the bean mixture into 2. Using your hands, mould into thick log shapes and lay along the centre of each rectangle. Dot the remaining cheese into the mixture, squidging some bits into the side as well as crumbling on top.

Brush the pastry with the whisked eggs, then fold one side of the pastry over, wrapping the filling inside. Press down with a fork to seal the join. Brush with the remaining egg wash and scatter over the sesame seeds and a few thyme leaves.

Cut the long rolls in the sizes you want and space them out on a baking tray. Bake for 25 minutes ro until puffed and golden.

To finish, drizzle with some honey and tuck in.