Developed by The Tidy Kitchen Co in collaboration with Welsh food blogger HungryCityHippy.
Serves 6
Approx prep time: 1 hr (including chilling time)
Cooking time: 35 – 40 minutes
Suitable for vegans
Ingredients:
1 pack of Jus Rol puff pastry
1 tbsp vegetable oil
3 leeks, finely chopped
2 garlic cloves, crushed
2 x shallots finely chopped
4 x pre-cooked beetroot, kept whole
250g chestnut mushrooms, finely chopped
100g barley, cooked
1 tbsp dried oregano
1 tsp dried thyme
1 tsp of salt
Freshly ground black pepper
Method:
Pre-heat oven to 190°C (fan assisted) / 200°C (non-fan).
Cook barley as per packet instructions and allow to cool
Sweat leeks and shallots in olive oil until softened for approximately 10 minutes on low heat
Add finely chopped mushrooms and cook until any moisture has evaporated – about 6 minutes
Add chopped garlic and fry for 2 minutes, taking care not to burn
Add herbs and stir to combine
Add to cooked and cooled barley and mix
Sprinkle flour on the table and roll out pastry until it measures a 30cm x 40cm rectangle
Add the pearl barley, mushroom and leek mix to the centre of the pastry and press the whole beetroot on top.
Wrap the pastry over the top and press together with a fork to seal, trim off any excess
Brush with almond milk
Place on baking sheet lined with greaseproof paper and cook in the preheated oven for 30 minutes until golden brown and firm all over
Remove from oven and leave to cool slightly before slicing
Serving suggestion: serve with roasted potatoes, steamed veg and onion gravy
