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.
117 K 4.6/5 (18 reviews)
3 hours 45 min.
Average
25 turnovers
18 IngredientsLast modified on: May 10th 2023
For 25 turnovers, you will need:
- 1
500 g flour - 2
30 g rye flour - 3
20 g yeast - 4
50 ml olive oil - 5
9 g salt - 6
250 ml water - 7
250 g small pieces of bacon - 8
2 tablespoons vinegar - 9
200 g mushrooms - 10 2 tablespoons olive oil
- 11
1 onion - 12 2 tablespoons olive oil
- 13
100 g feta - 14
100 g tomato sauce (for pizzas) - 15
parsley - 16
20 g beaten egg - 17 salt
- 18
pepper - Total weight: 1,745 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 1 hour 8 min.
Resting: 2 hours
Cooking: 40 min.
All in all: 3 hours 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 8 min.
Stage 2 - 1 hour
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.
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.
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.
Prepare 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.
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.
Stage 6 - 3 min.
Cut 100 g feta into small dice and add to the bowl with the bacon, mushrooms and onions.
Stage 7 - 2 min.
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.
Mix everything well. The filling is now ready.
Stage 8
Roll out the fougasse dough fairly thinly.
Stage 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.
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
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.
Place a large spoonful of filling in the centre.
Stage 11
Fold the dough over in half.
Stage 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.
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.
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
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).
Preheat your oven to 200°C (390°F).
Stage 16 - 30 min.
Glaze again just before putting in the oven, then bake for 20 to 30 minutes (watch for colouration).
Stage 17
Best eaten hot or still warm.
Here is a turnover, fresh from the oven, cut open.
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 480 RDI=50 % | 370 RDI=60 % | 4,850 RDI=240 % | 20,290 RDI: 240 % |
| Per 100 g | 6 RDI=3 % | 30 RDI=3 % | 20 RDI=3 % | 280 RDI=10 % | 1,160 RDI: 10 % |
| Per turnovers | 4 RDI=2 % | 20 RDI=2 % | 10 RDI=2 % | 190 RDI=10 % | 810 RDI: 10 % |
How much will it cost?
- For 25 turnovers : 6.00 €
- Per turnovers : 0.25 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Gâteau Basque , Rabbit civet, "Moelleux" cake batter, Pink Reims biscuits, Half-cooked chocolate cake with raspberry coulis, ... See them all 200
Small pieces of bacon
Like these other recipes: Bacon rolls, Truffade, Rabbit civet, Small cheese and bacon rolls , Fillet of pollack cooked in two stages, ... See them all 41
Water
Like these other recipes: Minestrone, Quince compote, Nachos, Italian Meringue, Caramel semolina pudding with raisins, ... See them all 135
Mushrooms
Like these other recipes: Boeuf (beef) bourguignon, Mixed salad with curry mayo, Crispy potato and mushroom brik rolls, "Land and sea" kebabs, Vol-au-vent, ... See them all 62
Other recipes you may also like
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...February 15th 2016454 K4.4 7 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...October 24th 20171.08 M 364.7 5 hours 6 min.
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.February 21th 2011278 K3.8 5 min.
The total turnip
The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.February 21th 2011314 K4.4 60 min.
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it.October 3rd 2010240 K5 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.