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–+ servings
Four mini pumpkin chai galettes on a wooden cutting board with mini pumpkins.

Mini Vegan Pumpkin Chai Galettes

LingLing Deng
Chai spiced pumpkin filling wrapped in buttery and flakey vegan pastry.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 35 minutes
Freeze Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine French
Servings 4 mini galettes

Ingredients
  

Vegan pastry dough

  • 1 ¼ cups all purpose flour
  • ¼ tsp salt
  • 1 tsp sugar
  • ½ cup vegan butter, cold
  • 3-4 tbsp cold water, chill in the fridge if necessary

Pumpkin Chai Filling

  • 1 cup canned pumpkin purée
  • 8 tbsp brown sugar
  • 1½ tbsp vegan butter, melted
  • 1½ tbsp all purpose flour
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground ginger
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ⅛ tsp black pepper
  • 1 tbsp black tea concentrate, optional

Other

  • 1-2 tbsp plant milk, for the crust
  • 1-2 tbsp raw sugar, for the crust

Instructions
 

Make the pastry dough

  • In a large bowl, whisk together the flour, salt and sugar. Add in the cold butter cubes. Using a pastry blender or two forks, cut the butter into the dry mix until the texture is like coarse oatmeal. (see picture)
  • Gradually add in the cold water while mixing with a fork. Using your hands, knead the dough into a ball. Form the ball into a thick disk and wrap with plastic film. Refridgerate the dough for at least 1 hour.

Make the filling

  • In a large bowl, whisk together all the ingredients under "pumpkin chai filling". Cover and refridgerate until ready to use.

Assembling the galettes

  • Preheat the oven to 375ºF and line 2 baking sheets with parchment paper or silicone baking mats.
  • Remove the chilled dough from the fridge and onto a clean surface. Cut the dough disk into 4 even pieces. Start working with one piece.
  • Roll out the dough into an about 6inch circle using a rolling pin. You can place a pieces of plastic wrap on top of the dough if it feels sticky. Scoop about ¼cup of pumpkin chai filling onto the dough and spread it evenly leaving about and inch of space on the outside.
  • Fold the edges in, making sure the crust is secure. Bursh the crust with plant milk and sprinkle on some raw sugar. Transfer the mini galette to a baking sheet and repeat the previous step until you've made 4 mini galettes.
  • Bake the galettes forr 30-35mins. Remove from the oven and cool on the baking sheet for at least 5mins before transfering to a cooling rack to cool completely.
  • Serve your galettes with coconut whipped cream or vegan ice cream if desired!

Notes

  • You can pre-make the dough and refrigerate for up to a week, or freeze for up to 3 months. If frozen, thaw in the refrigerator overnight prior to using.
  • The pie filling can also be prepared max 24hrs in advance and kept in the refrigerator until ready to use.
  • To store the galettes, make sure they're completely cooled and refrigerate them for up to 4 days wrapped in plastic wrap. 
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