Step by step recipe

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Stage 1 - 8 min.

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.

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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.

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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.

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Stage 4 - 20 min.

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.

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Stage 5 - 2 min.

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.

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Stage 6 - 3 min.

Cut 100 g feta into small dice and add to the bowl with the bacon, mushrooms and onions.

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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.

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Stage 8

Roll out the fougasse dough fairly thinly.

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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.

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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.

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Stage 11

Fold the dough over in half.

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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.

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Stage 13

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

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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.

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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).

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Stage 16 - 30 min.

Glaze again just before putting in the oven, then bake for 20 to 30 minutes (watch for colouration).

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Stage 17

Best eaten hot or still warm.

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

Remarks

Nutritional information

How much will it cost?

• For 25 turnovers : 5.96 €
• Per turnovers : 0.24 €

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