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.
91K 17 4.8
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Last modified on: September 12th 2018

Keywords for this recipe:TurnoversFougasseMeatMushroomsCheese
For 25 turnovers, you will need:

Change these quantities to make: 25 turnovers 50 turnovers 75 turnovers
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
1 hour 8 min.2 hours37 min.3 hours 45 min.
At what time:
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    When should I start for the recipe to be ready at ... ?
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Step by step recipe


Stage 1 - 8 min.
Lumberjack turnovers : Photo of step #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.

Stage 2 - 1 hour
Lumberjack turnovers : Photo of step #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.

Stage 3 - 5 min.
Lumberjack turnovers : Photo of step #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.

Stage 4 - 20 min.
Lumberjack turnovers : Photo of step #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.

Stage 5 - 2 min.
Lumberjack turnovers : Photo of step #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.

Stage 6 - 3 min.
Lumberjack turnovers : Photo of step #6
Cut 100 g feta into small dice and add to the bowl with the bacon, mushrooms and onions.

Stage 7 - 2 min.
Lumberjack turnovers : Photo of step #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.

Stage 8
Lumberjack turnovers : Photo of step #8
Roll out the fougasse dough fairly thinly.

Stage 9
Lumberjack turnovers : Photo of step #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.

Stage 10
Lumberjack turnovers : Photo of step #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.

Stage 11
Lumberjack turnovers : Photo of step #11
Fold the dough over in half.

Stage 12
Lumberjack turnovers : Photo of step #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.

Stage 13
You can see how to do this in more detail in this video.

Stage 14 - 35 min.
Lumberjack turnovers : Photo of step #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.

Stage 15 - 1 hour
Lumberjack turnovers : Photo of step #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).

Stage 16 - 30 min.
Lumberjack turnovers : Photo of step #16
Glaze again just before putting in the oven, then bake for 20 to 30 minutes (watch for colouration).

Stage 17
Lumberjack turnovers : Photo of step #17
Best 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.
Keeping
A few days; reheat before serving.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,730 Kcal or 19,804 Kj106 gr429 gr299 gr
236 %41 %40 %45 %
Per 100 g
Energetic valueProteins CarbohydratesFats
271 Kcal or 1,135 Kj6 gr25 gr17 gr
14 %2 %2 %3 %
Per turnovers
Energetic valueProteins CarbohydratesFats
189 Kcal or 791 Kj4 gr17 gr12 gr
9 %2 %2 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 25 turnovers : 5.96 €
  • Per turnovers : 0.24 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
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