1,568 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Lumberjack turnovers

Name: Lumberjack turnovers
Prep time: 3 h 8 min
Cook time: 37 min
Total time: 3 h 45 min
Yield: 25 turnovers
Cuisine: French
Ingredients: 500 g flour; 30 g rye flour; 20 g yeast; 50 ml olive oil; 9 g salt; 250 ml water; 250 g small pieces of bacon; 2 tablespoons vinegar; 200 g mushrooms; 2 tablespoons olive oil; 1 onion; 2 tablespoons olive oil; 100 g feta; 100 g tomato sauce (for pizzas); parsley; 20 g beaten egg; salt; pepper

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.

134 K 4.6/5 (18 reviews)

3 hours 45 min. difficulté

Average

6.00 €

25 turnovers

18 Ingredients

Last modified on: May 10^th 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

Times for this recipe

Preparation: 1 hour 8 min.

Resting: 2 hours

Cooking: 40 min.

All in all: 3 hours 45 min.

When should you start or finish this recipe?

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.

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

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.

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.

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.

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.

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.

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.

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.

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).

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.

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.

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 %