Vegetable and barley rolls

Instructions

1. Take the thick top stalks off the leek and cut lengthways and then cut in half. Cut the carrot in half, the potato in quarters, the cabbage wedge into quarters and the celery stick in half and place in a food processor. Blitz for 10 seconds or until everything is diced. (This is a shortcut instead of dicing everything up by hand).
2. Place the plant-based butter in a large frying pan over medium-high heat. Place all the blended ingredients into the pan along with the stock powder, season with some salt and pepper and cook until everything has sweated down (approximately 15 minutes).
3. Add the pearl barley and continue to cook for about 20 minutes until any moisture has been removed. Place into a bowl and into the fridge to cool for 20 minutes (or 10 minutes in the freezer).
4. Preheat the oven to 200°C.
5. If using puff pastry, cut sheets into eight 15 cm x 20 cm lengths. Spoon 2.5 large tbsp of the cooled mixture onto the middle of a pastry length or spring roll wrapper and lengthen it out with your hands so it runs most of the length, but keep it from touching the edges as you want to be able to fold the edges in too. . Partially roll up the pastry like you are making a wrap, fold in in the edges and finish rolling.
6. Place on a baking tray lined with baking paper. Repeat with remaining pastry and filling.
7. Prick the top of each with a skewer to help breath and paint with oil. Place in the oven and cook for 20 minutes or until lightly golden and crispy.
8. Serve with sauce or relish.