Chili, garlic & ginger paste
Peel the cloves of garlic, ginger and de-seed the red chillies. Next, blitz together in a blender until smooth. Top tip: add a drizzle of pomace oil to help the mixture combine.
Julienne carrots and mooli
To do this, peel your veg and slice off the ends. Chop your veg into 3, slice off 1 side and lie the veg flat on your chopping board to prevent the veg from rolling. Next thinly slice the veg lengthways. Arrange the veg slices into a stack and then cut into matchsticks.
Drizzle 20ml of pomace oil and 20ml of sesame oil in a heavy based saucepan. Place your carrots into the pan with the jack fruit and Chinese five spice and gently fry for 3 minutes.
Add 1 tablespoon of the chilli, garlic and ginger paste to the mix and cook for a further 2 minutes.
Mix in the mooli, mangetout, pak choi and bean sprouts and cook for a further 5 minutes.
Finish by adding the sauce manis, palm sugar and lime juice.
Let the mix cool and drain the liquid.
Place a sheet of feuilles de brick on a clean surface and place the mix into the middle of the pastry. Wet the top edge with water and roll into a cylinder shape.
Bake in the oven for 12 minutes at 200 degrees C (fan assisted oven). Check and turn and cook for a further 3-5 minutes.
Serve and enjoy!