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.
119 K 4.6/5 (18 reviews)
3 hours 45 min.
Average
25 turnovers
18 IngredientsLast modified on: May 10th 2023
For 25 turnovers, you will need:
- 1
500 g flour - 2
30 g rye flour - 3
20 g yeast - 4
50 g olive oil - 5
9 g salt - 6
250 g 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
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.
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.
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.
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.
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.
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 20 g 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 | 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 % |
How much will it cost?
- For 25 turnovers : 6.00 €
- 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: Grandma Solange's biscuits, Walnut short bread, Cigarettes Russes (Piroulines), Tomato foccacia, Antoinette's caramelized apple cake, ... See them all 201
Water
Like these other recipes: "Buttonhole" quail eggs, Kouign-amann, Papadums, Sugar syrup, How to prepare endives , ... See them all 135
Small pieces of bacon
Like these other recipes: Bourguignon potatoes , Creamy "terre et mer" pots, Deep leek and potato quiche, Ramekins of duchess potatoes, Small cheese and bacon rolls , ... See them all 41
Mushrooms
Like these other recipes: Polenta with artichokes and mushrooms, Vol-au-vent, Spinach and Mushrooms with Pesto, Melt-in-the mouth meat and vegetables in a sealed casserole, Celeriac and mushroom gratin, ... See them all 62
Other recipes you may also like
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025294 K 24.5 3 hours 8 min.
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.February 21th 2011478 K3.7 40 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.December 19th 2021635 K 34.5 15 min.
Fougasse with bacon and Comté
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).October 24th 2017340 K4.1 3 hours 9 min.
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.November 8th 20172.43 M 14.8 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
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.