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.
120 K 4.6/5 (18 reviews)
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Last modified on: May 10th 2023
For 50 turnovers, you will need:

Change these quantities to make:
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.
Lumberjack turnovers
Prepare the fougasse dough: Put 1 kg flour, 60 g rye flour, 40 g yeast, 100 g olive oil, 18 g salt and 500 g 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
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
Meanwhile, prepare the filling:

Fry 500 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 4 tablespoons vinegar.

Tip into a bowl.

Stage 4 - 20 min.
Lumberjack turnovers
Prepare 400 g mushrooms, according to what type you have chosen (king trumpet - or king oyster - mushrooms here), and cut into small dice.

Pour 4 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
Prepare 2 onions and chop finely.

Still using the same frying pan, pour in 4 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
Cut 200 g feta into small dice and add to the bowl with the bacon, mushrooms and onions.

Stage 7 - 2 min.
Lumberjack turnovers
Add the chopped parsley to the bowl and 200 g tomato sauce (for pizzas) to bind the mixture.

Mix everything well. The filling is now ready.

Stage 8
Lumberjack turnovers
Roll out the fougasse dough fairly thinly.

Stage 9
Lumberjack turnovers
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
Take a circle of dough, moisten the edges with brush dipped in water or 40 g beaten egg.

Place a large spoonful of filling in the centre.

Stage 11
Lumberjack turnovers
Fold the dough over in half.

Stage 12
Lumberjack turnovers
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
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
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
Glaze again just before putting in the oven, then bake for 20 to 30 minutes (watch for colouration).

Stage 17
Lumberjack turnovers
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 recipe240 RDI=90 %960 RDI=90 %730 RDI=110 %9,690 RDI=490 %40,580 RDI: 490 %
Per 100 g6 RDI=3 %30 RDI=3 %20 RDI=3 %280 RDI=10 %1,160 RDI: 10 %
Per turnovers4 RDI=2 %20 RDI=2 %10 RDI=2 %190 RDI=10 %810 RDI: 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Sulfites, Milk, Celery, egg
How much will it cost?
  • For 50 turnovers : 11.95 €
  • 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)
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