|Preparation||Resting||Cooking||Start to finish|
|1 hour 8 min.||2 hours||37 min.||3 hours 45 min.|
|1||Prepare 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.
|2||Gather 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||Meanwhile, 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.
|4||Peel 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.
|5||Prepare 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.
|6||Cut 100 g feta into small dice and add to the bowl with the bacon, mushrooms and onions.||3 min.|
|7||Add 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.
|8||Roll out the fougasse dough fairly thinly.|
|9||Cut 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||Take 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||Fold the dough over in half.|
|12||Then 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||Continue 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||Glaze all the turnovers, then leave to rest for 1 or 2 hours in a warm place.
Preheat your oven to 200°C (390°F).
|16||Glaze again just before putting in the oven, then bake for 20 to 30 minutes (watch for colouration).||30 min.|
|17||Best eaten hot or still warm.
Here is a turnover, fresh from the oven, cut open.
For 25 turnovers : 5.96 €
Per turnovers : 0.24 €
|Flour: 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 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]|
|Water: 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]|
|Mushrooms: 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]|
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)