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Bacon turnovers

Ingredients

50 turnovers

Dough:

  • 40 g yeast
  • 0.4 l milk
  • 100 g sugar
  • 1 teaspoon salt
  • 100 g butter
  • 4 tablespoons olive oil
  • 700 g flour
  • 1 egg

Filling:

  • 300 g smoked bacon
  • 1 onion
  • 1/2 teaspoons black pepper
  • 1/2 teaspoon salt

Preparation video

Dough preparation

Add 2 tablespoons sugar to the yeast, activating it until liquid. In a bowl, combine warm milk, activated yeast, 80 g sugar, salt, melted butter, 2 tablespoons olive oil, and flour. Stir lightly. Knead the dough until it doesn’t stick to the fingers. Lightly dust with flour. Cover with a towel and let ferment at room temperature for approximately an hour. When the dough has doubled in size, lightly press on it with your fingers. Leave for another 20 minutes.

Filling

Finely chop the smoked bacon and onion. Combine with salt and pepper, stir thoroughly.

Making the turnovers

Brush the dough with 2 tablespoons of olive oil. Take small pieces of dough from the top, roll into balls, and flatten them. Then spoon the filling and fold the turnover, pinching the edges together. Before baking, let the turnovers sit in the pan for 20 minutes. Brush with egg wash before baking. Bake at 250 C for 5–6 minutes. Remove from the oven and brush with melted butter.

Bacon turnovers

Preparation

Moderate 3h

Dough preparation

Add 2 tablespoons sugar to the yeast, activating it until liquid. In a bowl, combine warm milk, activated yeast, 80 g sugar, salt, melted butter, 2 tablespoons olive oil, and flour. Stir lightly. Knead the dough until it doesn’t stick to the fingers. Lightly dust with flour. Cover with a towel and let ferment at room temperature for approximately an hour. When the dough has doubled in size, lightly press on it with your fingers. Leave for another 20 minutes.

Filling

Finely chop the smoked bacon and onion. Combine with salt and pepper, stir thoroughly.

Making the turnovers

Brush the dough with 2 tablespoons of olive oil. Take small pieces of dough from the top, roll into balls, and flatten them. Then spoon the filling and fold the turnover, pinching the edges together. Before baking, let the turnovers sit in the pan for 20 minutes. Brush with egg wash before baking. Bake at 250 C for 5–6 minutes. Remove from the oven and brush with melted butter.

Bacon turnovers

Bacon turnovers
3h Moderate

Ingredients

50 turnovers

Dough:

  • 40 g yeast
  • 0.4 l milk
  • 100 g sugar
  • 1 teaspoon salt
  • 100 g butter
  • 4 tablespoons olive oil
  • 700 g flour
  • 1 egg

Filling:

  • 300 g smoked bacon
  • 1 onion
  • 1/2 teaspoons black pepper
  • 1/2 teaspoon salt

Preparation

Dough preparation

Add 2 tablespoons sugar to the yeast, activating it until liquid. In a bowl, combine warm milk, activated yeast, 80 g sugar, salt, melted butter, 2 tablespoons olive oil, and flour. Stir lightly. Knead the dough until it doesn’t stick to the fingers. Lightly dust with flour. Cover with a towel and let ferment at room temperature for approximately an hour. When the dough has doubled in size, lightly press on it with your fingers. Leave for another 20 minutes.

Filling

Finely chop the smoked bacon and onion. Combine with salt and pepper, stir thoroughly.

Making the turnovers

Brush the dough with 2 tablespoons of olive oil. Take small pieces of dough from the top, roll into balls, and flatten them. Then spoon the filling and fold the turnover, pinching the edges together. Before baking, let the turnovers sit in the pan for 20 minutes. Brush with egg wash before baking. Bake at 250 C for 5–6 minutes. Remove from the oven and brush with melted butter.