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Lumberjack turnovers

Lumberjack turnovers

These are small stuffed bread turnovers (similar to calzone), made with fougasse dough and filled with bacon, mushrooms, onions, cheese and tomato sauce. Lovely and golden-brown after baking, they are best eaten hot or while still warm.

56,3084.8/5

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Last modified on: September 12th 2018

For 25 turnovers, you will need:

How long does it take?

PreparationRestingCookingStart to finish
1 hour 8 min.2 hours37 min.3 hours 45 min.
Preservation: A few days; reheat before serving.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Lumberjack turnovers : Photo of step #1Prepare the fougasse dough: Put 500 g flour, 30 g rye flour, 20 g yeast, 50 ml olive oil, 9 g salt and 250 ml water into the food processor bowl.

Knead for 6 minutes on the slowest speed.

Note: For the best way to knead, see: A few tips for effective kneading at home.
8 min.
2 Lumberjack turnovers : Photo of step #2Gather the dough into a ball and leave in a warm place for about 1 hour, covered with a sheet of plastic until doubled in volume. 1 hour
3 Lumberjack turnovers : Photo of step #3Meanwhile, prepare the filling:

Fry 250 g small pieces of bacon in a frying pan on high heat, without any added fat. Towards the end of cooking, drain off the excess fat and moisten with 2 tablespoons vinegar.

Tip into a bowl.
5 min.
4 Lumberjack turnovers : Photo of step #4Peel or wash 200 g mushrooms, according to what type you have chosen (king trumpet - or king oyster - mushrooms here), and cut into small dice.

Pour 2 tablespoons olive oil into the same pan as you used for the bacon and when hot (still on high heat), toss in the diced mushrooms and cook for 2 to 3 minutes. When cooked, salt and pepper, then check seasoning.

Tip into the bowl with the bacon.
20 min.
5 Lumberjack turnovers : Photo of step #5Prepare 1 onion and chop finely.

Still using the same frying pan, pour in 2 tablespoons olive oil and when hot, add the chopped onion, salt, pepper and cook for 1 minute.

Tip into the bowl with the bacon and mushrooms.
2 min.
6 Lumberjack turnovers : Photo of step #6Cut 100 g feta into small dice and add to the bowl with the bacon, mushrooms and onions. 3 min.
7 Lumberjack turnovers : Photo of step #7Add the chopped parsley to the bowl and 100 g Tomato sauce for pizzas to bind the mixture.

Mix everything well. The filling is now ready.
2 min.
8 Lumberjack turnovers : Photo of step #8Roll out the fougasse dough fairly thinly.
9 Lumberjack turnovers : Photo of step #9Cut out circles about 11 cm (4.3 inches) in diameter.

The best way to do this is to place a bowl of the right diameter on the dough and cut round it with a knife.
10 Lumberjack turnovers : Photo of step #10Take a circle of dough, moisten the edges with brush dipped in water or 20 g beaten egg.

Place a large spoonful of filling in the centre.
11 Lumberjack turnovers : Photo of step #11Fold the dough over in half.
12 Lumberjack turnovers : Photo of step #12Then gather up the seam into a central point which will be the underside of the turnover.

Roll the turnover in your hands to make it into a ball.
13 You can see how to do this in more detail in this video.
14 Lumberjack turnovers : Photo of step #14Continue like this until you have used up all the dough and filling, placing the turnovers on a baking sheet as you finish them. 35 min.
15 Lumberjack turnovers : Photo of step #15Glaze all the turnovers, then leave to rest for 1 or 2 hours in a warm place.

Preheat your oven to 200°C (390°F).
1 hour
16 Lumberjack turnovers : Photo of step #16Glaze again just before putting in the oven, then bake for 20 to 30 minutes (watch for colouration). 30 min.
17 Lumberjack turnovers : Photo of step #17Best eaten hot or still warm.

Here is a turnover, fresh from the oven, cut open.

Remarks

The tricky part of this recipe is to make the turnovers with as much filling but as little dough as possible. At first, it is tempting to put only a little filling so that the dough is easier to close. Made like this, they are rather stodgy, but practice makes perfect.

The filling can be varied as you choose, so let your imagination guide you.

The turnovers can be frozen, after glazing with egg for the first time. Before cooking, leave them to thaw out, then put to rise in a warm place and finish the recipe as normal.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
4849108 gr429 gr301 gr
242 %41 %40 %46 %
Per 100 g
CaloriesProteins CarbohydratesFats
2786 gr25 gr17 gr
14 %2 %2 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 25 turnovers : 5.96 €
Per turnovers : 0.24 €

Note : These prices are only approximate.

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Source: Home made
Grade this recipe :

More recipes?

This recipe use (among others)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Household cake (Gâteau de ménage), Flognarde, Rabbit civet "à la normande", Flaky chocolate brioche, Rum babas, ... [All]
Small pieces of baconSmall pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Gratin du Nord, Eggs en Cocotte à la Française, Special Cheese and Walnut Sticks, Aperitif rolls, Crispy spinach rolls, ... [All]
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Special small breads, Quince and apple compote, Sugar syrup, Vegetable stock, Morel risotto with Vin Jaune and Mont d'Or, ... [All]
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Mushroom velouté, Rustic chicken and mushroom pie, Special Parmesan baguettes, Corn salad with croutons, Crispy potato and mushroom brik rolls, ... [All]

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