Spiced vegan chicken galette recipe

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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