Vegetable and hazelnut roll
Ingredients:
225g wholemeal flour
100g roasted and ground hazelnuts
75g vegetable fat
2-3tsp yeast extract
2 carrots
3 leeks
1tbsp olive oil
Method:
- 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
