This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
127 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
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.
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: Apple and almond cake, Oaty walnut cake , Pancake batter, Toasted-flour biscuits, How to seal a terrine or casserole dish, ... See them all 204
Small pieces of bacon
Like these other recipes: Maroilles cheese quiche, Baby spinach salad, Small cheese and bacon rolls , Bacon rolls, Bourguignon potatoes , ... See them all 41
Water
Like these other recipes: Pitta bread, Langoustine sabayon tart, Couscous, Kouign-amann, Leek and potato soup, ... See them all 136
Mushrooms
Like these other recipes: Special Parmesan baguettes, Sauce Normande (for fish), Mushroom buckwheat pancakes, Vol-au-vent, Tagliatelle New Zealand style, ... See them all 62
Other recipes you may also like
Pancake batter
Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture. February 2nd 2020365 K3.8 15 min.
Pains briochés aux raisins
This classic French "viennoiserie" is a sweet bun containing confectioner's custard (crème pâtissière) and rum-soaked raisins. It demands a bit of skill, but is not too complicated. September 12th 2018150 K4.8 2 hours 40 min.
Lime meringue tart
For this delicious tart, you will see how the crisp, sweet pastry is the perfect foil for the distinct taste and slight sharpness of the lime filling and, of course, the smoothness of the Italian meringue topping. July 1st 201847 K 1 hour 55 min.
Poitevin twist
This short baguette, from the Poitou region of western France is soft-textured, made with walnuts, walnut oil and goat's cheese. As the name suggests, the bread is twisted, rather than slashed, just before it goes into the oven. December 19th 201874 K 3 hours 20 min.
Foie gras ballotine
Making your own foie gras, from raw liver, will give you not only the satisfaction of having made it yourself, but also a liver of simply remarkable quality and taste, far better than any commercial foie gras. It's a tricky operation, but one that's entirely within your grasp, as long as you follow the 3 delicate stages of the recipe, which are well explained here, in the following order: de-veining, seasoning and cooking. This recipe will be cooked "en ballotine", a simpler and much easier... December 11th 202419 K 2 days 17 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.