Outlander-inspired Pigeonless Rolls with Truffles

Monday, August 7, 2017

I'm a die hard Outlander-obsessed crazy Sassenach fiend.  It's really no secret and I torment Alex with getting wrapped up in the show when it's on and shushing him whenever anyone speaks on the show (which is often).  By the way, the 3rd season is premiering in September and I'M LOSING IT OVER WAITING FOR IT TO START (watch the trailer here).  I purchased the Outlander Cookbook during the holidays and I've only just begun to really start adapting these recipes to being plant based, and I decided to start out with the recipe for Pigeon Rolls with Truffles. The recipe calls for chicken, but I decided to use a Gardein brand meatless meatloaf cut up and cooked with the veggies for a meaty, savory, rustic taste.  I served these rolls with grilled asparagus, but I'm going to make them with mashed potatoes and gravy during the holidays.  I also ate one of these rolls the next day for breakfast and used my hands.  Perfect.

My recipe is also slightly different in preparation.  I use a lighter puff pastry than the called for bread dough, and I cook my filling before blending it and I don't freeze the mixture...I just roll it right up and bake it.  It also doesn't call for you to cook your mixture, but I like to let the flavors mingle a bit.

Enjoy!


Ingredients:

8oz crimini mushrooms
3 carrots
dried forest mushrooms (boiled)
3 celery stalks
rosemary (recipe calls for thyme)
bacon flavored bits (the recipe calls for bacon)
puff pastry (you will need two sheets), defrosted overnight
splash of Worcestershire sauce (make sure it's vegan, it traditionally has anchovies), even smaller splash of liquid smoke
1 large shallot, chopped
salt and pepper to taste
1 tbsp vegan butter
Gardein brand meatless meatloaf, chopped into cubes


In a large pan on medium heat, melt your butter and add in your shallot.  Saute until transparent and then add in the rest of the veggies.  Add in the Worcestershire sauce and liquid smoke, as well as rosemary and salt and pepper.  Finally, add in the cubed meatless meatloaf and cook until it is soft.


Preheat your oven to 400 degrees (or whatever your puff pastry calls for).  Once your mixture has finished cooking, spoon it into a blender or food processor.  Blend until it is sausage consistency.  Cut your pastry into roll-sized rectangles, and spoon the mixture into the middle and roll up.  The original recipe calls for the mixture to be frozen, and the dough rolled around the frozen meat, then cut into rolls.  I found my way to be easier for a quicker recipe and also working with my ingredients.


Pop these babies in the oven and bake for about 25 minutes or so until the pastry is golden brown and flaky.


Let cool for just a bit and then DEVOUR. 





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