Directions

1. Step 1

   Preheat the oven to 200°C.

2. Step 2

   Take the thick top stalks off the leeks and cut lengthways and again in half. Cut the carrot in quarters, the potato in quarters, the celery stick in quarters, and the cabbage segment further into quarters. Place in a food processor and blitz for 10 seconds or until everything is diced and almost blended into a mash — you want some larger chunks in there too if possible! (This is a cheats way, to save you from dicing everything up by hand.)

3. Step 3

   In a large frying pan, place the plant-based butter in and turn to medium-high heat. Place all the blended ingredients into the pan along with the stock powder, some salt and pepper, and cook until everything has sweated down (approximately 10 minutes).

4. Step 4

   Add the pearl barley and continue to cook for about 20 minutes until most of the liquid has evaporated from the mixture. Place it in a bowl and into the fridge to cool for 20 minutes, or 10 minutes in the freezer.

5. Step 5

   Place out the pastry and cut into 15 x 20 cm lengths. Spoon on 2.5 large tablespoons of the cooled mixture onto the middle of the pastry, lengthen out with your hands so it forms a rectangular shape, running the length of the 20 cm but still keeping it away from the edges as you want to be able to fold the edges in too. Roll and tuck the pastry like you are making a burrito: start rolling on the long side, then tuck in the pastry on the short ends, then finish rolling along the long side.

6. Step 6

   Place your rolls on a baking tray lined with baking paper. Prick the tops of each roll with a skewer to let any moisture escape as they cook, and paint each with oil. Place in the oven and cook for 20 minutes or until lightly golden and crispy.