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Spiced vegan chicken galette recipe

Spiced vegan chicken galette recipe

6 ratings

Created by The Tesco Real Food team

Make this showstopping galette from recipe writer, Denai Moore, for a wonderful Easter lunch. Spiced vegan chicken stew is encased in flaky pastry and topped with sweet cherry tomatoes. Tuck in! See method

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp soft brown sugar
  • 200g Plant Chef meat-free chicken-style pieces
  • 100g shiitake mushrooms, sliced
  • 1 onion, diced
  • 1 carrot, cut into thin rounds
  • 1 large tomato, diced
  • 1 tsp allspice
  • 2 cloves of garlic, crushed
  • 5 sprigs of thyme, plus extra leaves to serve
  • 1 scotch bonnet chilli
  • 300ml boiling water or stock
  • 1½ tsp cornflour
  • 180g mixed cherry tomatoes
  • 1 tbsp oat milk
  • ½ tbsp maple syrup
  • rocket leaves, to serve (optional)

For the pastry

  • 400g plain flour
  • ½ tbsp caster sugar
  • 200g vegan salted butter-alternative, chilled, cut into cubes

For the umami paste

  • 1 tbsp tomato purée
  • 1 tbsp ketchup
  • 2 tsp soy sauce
  • 1 tsp balsamic vinegar

Each serving contains

  • Energy

    2015kj
    479kcal     24%

  • Fat

    27g 39%

  • Saturates

    13g 64%

  • Sugars

    9g 10%

  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 49.8g Protein 12.7g Fibre 4g

Method

  1. Start by making the pastry. In the bowl of a food processor, mix the flour, sugar and 1 tsp salt. Add the butter-alternative and pulse until the mixture resembles breadcrumbs. Gradually add 120ml cold water and pulse until it comes together as a dough. Form the dough into a ball and cover in cling film. Chill for 1 hr. 
  2. Meanwhile, make the stew. Heat a deep frying pan or casserole over a medium-low heat. Add the oil and sugar, then cook for 30 secs-1 min until the sugar dissolves. Add the ‘chicken’ pieces to the pan and allow to caramelise for 2 mins, stirring frequently, adding a little water if the pieces stick or start to catch. 
  3. Add the mushrooms, onion, carrot, tomato, allspice, garlic and thyme. Fry for 2-4 mins until the veg has softened. Mix the ingredients for the umami paste together, then add to the pan, along with the scotch bonnet chilli and cook for 4-5 mins. Add the stock to deglaze the pan, using a wooden spoon to scrape the brown bits from the bottom of the pan. Bring to a boil, then cover and cook for 5-8 mins until the carrots are cooked. Mix the cornflour with 2 tbsp liquid from the pan then return to the sauce and stir to thicken. Transfer to a bowl and allow to cool completely. 
  4. Preheat the oven to gas 6, 200°C, 180°C fan. Roll out the pastry into a 14-inch circle that is about 5 mm in thickness. Transfer to a lined baking tray. Place the cooled stew in the middle leaving a 1-inch border. Gently fold in the border to make the crust. Slice the cherry tomatoes into thirds and use to decorate the top of the stew. In a small bowl, mix together the milk and maple syrup. Brush the crust of the pastry with the mixture; season. 
  5. Bake for 40-45 mins until golden brown. Allow to cool for 5 mins once out of the oven before serving with rocket leaves, if using.

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