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.
112 K 4.6/5 (18 reviews)
3 hours 45 min.
Average
75 turnovers
18 IngredientsLast modified on: May 10th 2023
For 75 turnovers, you will need:
- 1
10 cups flour - 2
2⁄3 cup rye flour - 3
1⁄3 cup yeast - 4
2⁄3 cup olive oil - 5
2 tablespoons salt - 6
3 cups + 3 tablespoons water - 7
3 cups + 3 tablespoons small pieces of bacon - 8
6 tablespoons vinegar - 9
6 1⁄3 cups mushrooms - 10 6 tablespoons olive oil
- 11
3 onions - 12 6 tablespoons olive oil
- 13
1 1⁄3 cup feta - 14
1 1⁄3 cup Tomato sauce (for pizzas) - 15
parsley - 16
1⁄3 cup beaten egg - 17 salt
- 18
pepper
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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.
Prepare the fougasse dough: Put 10 cups flour, 2⁄3 cup rye flour, 1⁄3 cup yeast, 2⁄3 cup olive oil, 2 tablespoons salt and 3 cups + 3 tablespoons 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.
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 3 cups + 3 tablespoons 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 6 tablespoons vinegar.
Tip into a bowl.
Fry 3 cups + 3 tablespoons 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 6 tablespoons vinegar.
Tip into a bowl.
Stage 4 - 20 min.
Prepare 6 1⁄3 cups mushrooms, according to what type you have chosen (king trumpet - or king oyster - mushrooms here), and cut into small dice.
Pour 6 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 6 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 1 1⁄3 cup 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 1 1⁄3 cup 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 1⁄3 cup 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 | 350 RDI=140 % | 1,440 RDI=140 % | 1,100 RDI=170 % | 14,540 RDI=730 % | 60,870 RDI: 730 % |
| 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 75 turnovers : 17.90 €
- 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: Basic cake batter - the French way, "BN style" chocolate-filled biscuits, Tomato tatin, Flognarde, Sauce Normande (for fish), ... See them all 196
Water
Like these other recipes: Stewed apple (compote), Quince and apple compote, Sesame fried scampi, Kouign-amann, How to prepare endives , ... See them all 132
Small pieces of bacon
Like these other recipes: Baby spinach salad, Langres-style spinach, Maroilles cheese quiche, Vol-au-vent, Bistro-style cabbage salad, ... See them all 41
Mushrooms
Like these other recipes: Rabbit civet, Chicken and mushroom brik rolls, Stuffed artichokes au gratin, Veal with mushrooms and green asparagus, Crunchy courgette and mushroom salad, ... See them all 61
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