Thursday, November 13, 2014

Meal in a Bun: Great Day-Trip SCA/Con Food

Share it Please

In most fantasy novels that I read, there seems to be this market stall food called sausage rolls or meatrolls, that protagonists grab before journeying off on their quests.  I have been salivating over this concept as long as I've read about it, and a few years ago I decided I was going to make one.  I knew how to cook sausage, and I knew how to make bread dough - that's all I needed.  I call it Meal in a Bun.

Meal in a buns are amazing.  They take a few steps to make, but I always make a lot of them at once and then freeze most of them for meals later.  They freeze and thaw beautifully, heat up very quickly in the microwave, and are easy to grab and bring with you. Wrap them up tight and warm in the morning, and eat them in the middle of your convention day or SCA day-trip.  They are healthy, made entirely with whole ingredients, and don't look out of place at fantasy or medieval events.

The first step is to make the bread dough and the stuff for the insides.


Bread dough: 2-3 recipes of the master recipe found in Artisan Bread in 5 Minutes a Day, or whatever your favorite bread recipe is.

Insides: Lately, I've been making a mixture of roasted root veggies and sauteed sausage and onions to stuff into my meal in a buns.  Just one or the other works wonderfully, too, if you want a more vegetarian or meat-lovers option.  Or play around!  You really can put anything in a bun and it's delicious.  Just make sure it's freeze/thaw friendly, if you plan to freeze them for later.  Important tip: You need to over-season the mixture.  Season it like you normally would, and then add a bit more until you're just starting to wrinkle your nose from it tasting too strong.  The bread will even this out!  If it's not over-seasoned, though, the bread will dull the flavor until it's boring.

Roasted root veggies: 3 beets, 2 turnips, 4 baby red potatoes, 1 onion, 1 lb of brussel sprouts, all diced small.  Whatever spices you want, though I used rosemary, sage, garlic powder, salt, and pepper, tossed with olive oil.  Cover in tin foil, bake at 400F for an hour, stirring at least once in the middle.

Sausage: 2 onions + 1 lb roll of ground breakfast sausage, mild flavoring, sauteed on the stove top.

After your insides and dough are ready, put a bunch of flour on the counter, and have some ready for dusting in a bowl.


Remove about a tennis-ball sized lump of bread dough, and stretch it out flat.  I do this by gripping the edges in the air and rotating it, letting gravity do a lot of the pulling (kind of like stretching a pizza crust).  Place the stretched dough on the floured counter.


Add a fair heaping of insides (sausage and onions pictured here) - more than in the above picture!  The dough will stretch around it.  Stretch the edges up, pinching them together to encapsulate the insides.


Turn it over and let it rest on a cornmeal-covered pizza peel, letting it rise again (~30 minutes, or whatever your dough recipe calls for) before baking.


Important tip: Cover your baking stones with tin foil before cooking these!  Juices will flow out of the buns as they cook, and you'll spend a lot of time scraping at your baking stone to remove them if you don't cover them in tin foil.  My baking stones have some dark areas on them now, from making this mistake the first time.  They still work just fine, but they were a pain to clean.


Salivate as you wait for them to cool.  Yum yum yum...


If you have leftover bread dough, make some regular bread.  If you have leftover insides, mix in rice to balance the over-seasoning, and eat it as leftovers.



Enjoy your amazing SCA/convention/traveling food!  Make everyone else jealous.  :)  ~Kell

6 comments:

  1. I'm totally going to make these! Thank you. And sausage rolls are a thing in England. Often for breakfast. At least that's how I ate them.

    ReplyDelete
    Replies
    1. That's awesome! I adore a lot of the breakfast foods over in England and Ireland. I love their traditional breakfasts of fried tomatoes and beans and black pudding. Delicious! Someday, hopefully I'll make it back there and have them again. I will try and hunt down their sausage rolls, too.

      Delete
  2. Great idea. I'll have to try these too!
    Ever heard of Jamaican Patties or Cornish Pasties? Same idea.
    http://www.foodnetwork.com/recipes/jamaican-beef-patties-recipe.html
    http://allrecipes.com/recipe/cornish-pasty/

    ReplyDelete
    Replies
    1. These all sound amazing. I knew I wasn't the first person to come up with this, but I'd never seen anyone make them, so I just made something up and it turns out really well every time.

      Delete
  3. Elsewhere, I've heard this kind of meal called hand-pies. :)

    ReplyDelete
  4. If you ever feel like changing it up, you can use sesame seeds instead of corn meal for the bottoms- it's something I discovered with pizza crust since I don't love corn meal and thus don't usually have it in the house. You could even put an Asian twist to the filling, using soy/green onion/miso/ginger/garlic to accompany the sesame, just to change it up! :)

    ReplyDelete

Followers

Follow The Author