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