Vegetarian Pastry Roll

To make the pastry, mix together the flour, salt and oil. Gradually add the vinegar and 70-80 ml warm water and knead into a relatively firm dough using an electric mixer with dough hooks.

Knead the dough by hand on a floured work surface for 5-10 minutes. Brush with a little butter and then place in a bowl, cover and leave to rest for around 30 minutes.

Fry the onions, garlic and mushrooms in hot butter. Add the peppers and fry for another minute. Remove from the heat and stir in the herbs. Season with salt, ground black pepper and a good dash of Worcestershire sauce.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with greaseproof paper.

Roll out the pastry on a lightly floured work surface. Transfer to a floured tea towel and shape into a large rectangle approx. 40 x 60 cm using your hands and fingertips.

Brush the pastry with approx. 2 tbsp melted butter. Spread the filling on top leaving a 5 cm wide edge all the way round. Fold the sides over the filling and roll up with the help of the tea towel.