Wednesday, 23 September 2015

Vegan Black Pudding and Sweet Potato Spelt Flour Galette

I am not a lazy person when it comes to making pastry from scratch. I make pies all the time, but I wanted to make a different style of pastry this time, both easier and perhaps lighter. I've been enjoying making sweet Galettes with homegrown fruit, so a savoury one was just waiting to be eagerly made.

Its my first time baking with spelt flour, and I thought it would be a lot more sturdy to hold the filling,, but the recipe I followed from a blog that I hadn't previously used a recipe from, sadly the pastry just collapsed and crumbled.  Despite the spelt pastry falling apart, the pastry was crisp and biscuity in texture and this balanced well with the sweetness coming from the roasted sweet potatoes.
As I had really enjoyed VPud 'Black Pudding' last time, I was very keen to get my hands on some more to make this particular galette as I have been imagining this combo would work well together. And it did, the vegan Black Pudding surprising spice  kick offsets the sweetness from the orange sweet potatoes beautifully, and the red onions just give it that additional contrast. I would be more than happy to make this again, just with a more reliable spelt pastry recipe. I have recently made one with a mixture of plain flour and spelt flour, so the recipe which I share below is still in its testing stage, so subject to change.
I think the colours in this Galette compliment Vegan Mofo's prompt today which happens to be 'Autumn Equinox Eats'.  The colours are orange, gold, and dusky dark brown - the colour of changing autumnal leaves.  Autumn is my favourite season. I look forward to pulling on my jumpers and cardigans, gloves,  crochet mitts and various knitted hats. I am sharing this Galette with Fabulous Foodie Fridays. and The Pastry Callenge as my Galette base, although an unsucessful one was made from scratch. It is hosted by United Cakedom and Jen's Food


For the Spelt Flour Galette (still in recipe testing stage) 
Ingredients
100g plain flour
60g spelt flour
60g coconut oil, cold is fine
Pinch of salt
4 - 6 tablespoons cold water
Method
In a food processor, add the flours, salt and coconut oil and blitz until it becomes breadcrumb like, then pour in through the top the cold water, tablespoon at a time until it begins to form a dough. Turn off and turn onto a board and knead to form a dough. 
Wrap in cling film and refrigerate for 30 minutes or longer.
For the Sweet Potato and Black Pudding Filling
4 sweet potatoes, depending on size. peeled and sliced into fat rounds
2 tablespoons Olive oil plus extra for topping, plus extra 
1 medium red onion, cut in half then finely sliced or 4 - 6 tablespoons caramelised red onions
1 teaspoon fresh thyme, leaves only, plus optional extra
Salt and pepper to taste
In a roasting pan, toss the slices sweet potatoes, red onion, herbs and seasoning with the oil and bake in a preheated oven gas mark 4/180oc for 20 - 25 minutes or until it begins to soften. Turn off the heat and allow to cool.

1 x V Pud black pudding (or vegan Pepperoni slices), sliced as neatly as you can into coins
To assemble to galette
When you are ready to make the galette, remove from the fridge and roll out the dough and transfer to a baking sheet.
Roll out the pastry 3mm thick, then fill with the roasted onion or caramelised red onion, tender sweet potatoes and black pudding, distributing it evenly, the scatter over a little optional fresh thyme, season with salt and pepper. 
Coat the black pudding with a little olive oil, then bake in preheated oven gas mark 4/180oc for 20 - 25 minutes or until golden.
Allow to cool for a few minutes, before serving and slicing. 

14 comments:

  1. This is so pretty and it just sings autumn! I love the colors and the little violas.

    I've never had black pudding, and I don't think I'll find a vegan version anywhere around here...I think I'd have to go with the pepperoni...do they taste similar?

    ReplyDelete
    Replies
    1. Thank you Rose. I need to get some purply ones too.
      The pepperoni flavour will be quite different to the black pudding which is more akin to vegan haggis, but its the only sub. I can think of that would work well for those who cannot get their hands on VPud, In fact, I struggle to find it too, and when I see it now - I will pick it up.

      Delete
  2. Hi Shaheen, This recipe looks amazing. Not sure I'd be brave enough to try even a vegan black pudding but I shall look out for it. Barbara xx

    ReplyDelete
    Replies
    1. I've never had the real thing, but totally recommend trying this - if you have had vegetarian haggis, its quite similar, but the VPud is more spicier, like a black pepper kick rather than chilli kick

      Delete
  3. I really love the idea of putting sweet potato with the black pudding. I've never made a galette but I really like how they look.

    ReplyDelete
    Replies
    1. Thanks. I have been making galettes quite a lot recently, have another to share soon - also very autumnal

      Delete
  4. That looks so pretty and tasty !
    I used to make bread from spelt flour, yonks ago, but I can't remember it being any different in use than ordinary whole wheat flour.
    Anyhow, I am certain that you'll get to the stage of perfect spelt flour pastry in no time. xxx...x

    ReplyDelete
    Replies
    1. So lovely to hear from you Patricial. I don't think its the spelt flour that let me down, but the recipe as it was vegan and the sub. for butter that was recommended was oil and it fell apart. So I am determined to give it a go again, even if a lovely blogger friend shares his/her recipe, but I think I have one that is spot on now.

      Delete
  5. Mmm that galette looks great! Such an easy midweek dinner! Thanks for linking up with our Fabulous Foodie Fridays party xx

    ReplyDelete
  6. I agree this galette would make a great midweek meal or for any meal really. Not being vegetarian or vegan I don't tend to cook lots of veggie meals, but that is defiantly needing to change!

    ReplyDelete
    Replies
    1. Thank you so much Lisa. I am actually making another one today, but it will be 100% tomatoes from the greenhouse, making the most of them while we have them. I will check out your recipes too.

      Delete

If you’ve tried one of my recipes, Please let me know by leaving a comment below or tagging me social media with @SeasonalShaheen.

Thank You