Christmas Galette

Food Main Courses Starters Vegetarian
The Vegetarian Society, Festive Flavours
Prep: 10 minutes
Cook: 25 minutes
4 Servings
Ingredients
FOR THE PANCAKES
100g buckwheat flour
300ml milk or soya milk
1 tbsp vegetable oil (and some extra for frying)
½ tsp paprika
FOR THE FILLING
1 tbsp vegetable oil
300g mushrooms, sliced
2 cloves garlic, chopped
40g walnuts, chopped
100g vegetarian or vegan cream cheese
100ml single cream or soya cream
1 tsp Dijon mustard
1 tsp fresh thyme leaves, chopped
Salt and pepper
TO SERVE
100g vegetarian Cheshire cheese or vegan cheese, crumbled or grated
Mango chutney and/or cranberry sauce
Small side salad (optional)
Method
  1. PANCAKES
  2. Whisk the buckwheat flour, milk or soya milk, paprika and vegetable oil together and set to one side. Preheat the oven on its lowest setting
  3. Add a quarter of the batter and cook the pancake for around 2 minutes on each side, until set and lightly golden brown
  4. Slide out of the pan and fold the edges in to create a square shape with the centre exposed. Place on a baking sheet, cover with foil or greaseproof paper, and keep warm in the oven. Repeat with the rest of the batter
  5. THE FILLING
  6. Fry the mushrooms for 5 minutes. Add the remaining ingredients and cook for a further 5 minutes. Season to taste and keep warm
  7. TO SERVE
  8. Place each pancake on a warm plate, unfold the edges and place a quarter of the filling in the centre, then refold
  9. Sprinkle with cheese and add a dollop of mango chutney or cranberry sauce and salad