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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.
132 K 4.6/5 (18 reviews)
3 hours 45 min.
Average
6.00 €
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 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.
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=30 % | 480 RDI=30 % | 370 RDI=40 % | 4,850 RDI=180 % | 20,290 RDI: 180 % |
| Per 100 g | 6 RDI=2 % | 30 RDI=2 % | 20 RDI=2 % | 280 RDI=10 % | 1,160 RDI: 10 % |
| Per turnovers | 4 RDI=1 % | 20 RDI=1 % | 10 RDI=2 % | 190 RDI=7 % | 810 RDI: 7 % |
How much will it cost?
- For 25 turnovers : 6.00 €
- Per turnovers : 0.25 €
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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
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Water
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Small pieces of bacon
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Mushrooms
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