Vegetable and hazelnut roll

225g wholemeal flour
100g roasted and ground hazelnuts
75g vegetable fat
2-3tsp yeast extract
2 carrots
3 leeks
1tbsp olive oil
  • Preheat the oven to gas mark 6/200C/400F
  • Finely slice the leeks and sauté gently for 5-7 mins in olive oil
  • Grate the carrots
  • Mix the hazelnuts with the flour and a pinch of salt
  • Rub in the vegetable fat and add enough warm water to form a firm non-stick pastry
  • Roll out the pastry for form a rectangle shape about 5 mm thick
  • Spread with the yeast extract, then the leeks and carrots
  • Roll the pastry and prick the top
  • Bake in the oven for 25 minutes
Original Source: 

Izzy Silvester