Add 2 tbsp of oil to a large frying pan. Fry the onions, garlic and peppers for approx. 5 minutes.
Add kale, stir briefly, then cover with a lid and cook for about 8 minutes until the kale has wilted. Remove the lid and cook for another minute until any moisture in the pan has evaporated, and the vegetables are soft.
Tip the kale mixture into a colander and using a wooden spoon or a spatula, press to squeeze out any excess moisture. Allow the mixture to cool down slightly.
In a large bowl, crack two eggs in and whisk lightly. Take a tbsp out of the mixture and set aside for brushing the top of the pastry later. Add cream cheese, grated cheddar, paprika and some seasoning and beat to combine. Then tip the cooled down vegetables in and mix.
Preheat the oven to 200°C Fan. Roll out your pastry on a large sheet of baking parchment. Then spoon the kale mixture into the centre of it. Fold in the short sides over the filling and brush with some reserved egg before folding over the long sides. You should be left with a log-shaped Wellington. Roll the wellington over so the seam is at the bottom.
Using a sharp knife score the to top the pastry in any pattern you desire. Then brush with the remaining egg and pop in the oven for 25 minutes until pastry turns a lovely golden brown colour.