3865. BACON CHEDDAR CROISSANT TURNOVERS

Serves: 18


1 package puff pastry
9 slices bacon, cooked and chopped
4 ounces cheddar cheese, cut into 3 inch slices
3 tablespoons dijon mustard (optional)

Preheat oven to 400ºF. Unroll the 2 sheets of puff pastry and flatten slightly. Cut each sheet into 9 squares, use the lines where it was folded to start. This makes it much easier to get it even. Place 1 tablespoon chopped bacon in center of each puff pastry square. Top bacon with cheese slice and 1 teaspoon mustard (if you choose to use the mustard). Fold pastry over to form a triangle. Crimp the edges with a fork to seal the pastry. Place on a piece of parchment paper on a sheet tray. Bake 15 minutes or until golden brown. Serve hot. 


bacon recipe source: Paula Jones, Call Me PMc, August 2014

3388. CHICKEN, BRIE and BACON TURNOVERS

makes four servings


4 6 oz. skinless, boneless chicken breasts

2 teaspoons Cajun seasoning

1 sheet frozen puff pastry, thawed

4 oz. brie, cut lengthwise into 4 slices

4 slices bacon, cooked and crumbled 

 

Preheat the oven to 350 degrees and line a rimmed baking sheet with a rack. Season the chicken with salt, pepper and the cajun seasoning. In a large skillet, heat 2 tablespoons extra-virgin olive oil and brown the chicken on each side for about 2 minutes; transfer to a plate and reserve the skillet. Cut the puff pastry into 4 equal pieces and roll each one out into an 8-inch square. Place a chicken breast onto each of the squares toward one corner; top each with a brie slice and 1 tablespoon bacon. Fold the pastry in half to create a triangle and pinch closed along the edges. Brush with the chicken drippings from the skillet. Using a sharp knife, make 2 small, straight cuts on top to allow the steam to vent. Bake until the chicken is cooked through, 30 to 35 minutes.

 

 

bacon recipe source: EveryDay with Rachael Ray, December 2010

3216. APPLE, SWEET POTATO and BACON TURNOVERS

yields 12 turnovers

 

 

1 pound sweet potatoes (approximately 2 medium), peeled and diced

8 strips bacon

2 tablespoons unsalted butter

3 large gala apples

½ teaspoon fresh ground nutmeg

1 teaspoon ground cinnamon, divided

1 tablespoon maple syrup

kosher salt

2 sheets puff pastry

flour for dusting

1 egg

 

Boil a large pot of water and cook sweet potatoes until soft, approximately 10 minutes (the smaller the dice, the faster they will cook). Drain and set aside.

 

In a large skillet, cook the bacon over low heat to render out the fat and then turn the heat up to medium and cook for several minutes until crisp but not overdone. Allow the bacon to drain well on a paper towel. Dice the bacon and set aside.

 

Peel, core and coarsely chop the apples. In a dutch oven or heavy bottom saucepan, melt the butter over medium low heat and then add the apples. Toss to coat the apples and then add the nutmeg and ½ teaspoon cinnamon. Cook the apples, stirring frequently, until the are lightly caramelized and soft but not mushy. Set aside.

 

Mash the sweet potatoes and stir in the maple syrup, ½ teaspoon cinnamon and a pinch of salt. Set aside.

 

Line 2 baking sheets with parchment paper and preheat the oven to 400 degrees F.

 

Lightly dust a clean surface with flour and roll out one chilled sheet of puff pastry (keep the other sheet in the refrigerator until the last second). You will want to work swiftly with the dough before it becomes to soft. Square off the dough if necessary with a bench scraper or pizza cutter and slice into 6 even squares.

 

Place a small spoonful of the sweet potatoes inside one of the squares. Top with a larger spoonful of apples and a sprinkle of chopped bacon. Make sure to leave some space between the filling and the sides of the dough so that the turnover can be sealed once it’s folded. Repeat this process with all 6 pieces of dough.

 

Fold the dough over from corner to corner into a triangle shape. Use a fork to press the edges together and seal in the filling.

 

Place the turnovers on a baking sheet and place in the refrigerator for at least 15 minutes.

 

Repeat the same process with the second sheet of puff pastry and the remainder of the filling, placing the turnovers onto the second prepared baking sheet (any leftover filling is delicious by itself).

 

Whisk the egg together with a splash of water and a pinch of salt.

 

Remove the baking sheets from the refrigerator and use a small knife to poke 3 holes in the top of each turnover. Use a pastry brush to spread a thin layer of egg wash over each turnover.

 

Bake for 20-25 minutes or until the dough is cooked through and golden brown on top.

 

 

bacon recipe courtesy of: Jennifer Farley, Savory Simple, October 15, 2013

3005. BACON ONION TURNOVERS

yields 2½ dozen 


3 packages (1/4 ounce each) active dry yeast
1/2 cup warm water
1 cup warm milk
1/2 cup butter, melted
2 teaspoons salt
3-1/2 to 4 cups all-purpose flour
1/2 pound sliced bacon, cooked and crumbled
1 large onion, diced
1 egg, lightly beaten
In a large bowl, dissolve yeast in warm water. Add the milk, butter and salt; beat until smooth. Stir in enough flour to form a soft dough.  

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. 

Punch dough down. Turn onto a lightly floured surface; divided into 30 pieces. Roll each into a 4-in. circle. Combine bacon and onion; place about 2 teaspoons on one side of each circle. Fold dough over filling; press edges with a fork to seal. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes. 

Brush with egg. Bake at 425° for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.

 bacon recipe courtesy of: Cari Miller, Philadelphia, Pennsylvania, for Taste of Home, June/July 2003, page 37
 

2756. SPEKA PIRAGI (BACON TURNOVERS)

makes about 60

 

1 1/4 cups milk

12 tablespoons unsalted butter, plus more for greasing

1/3 cup plus 1 teaspoon sugar

1 teaspoon kosher salt

2 1/4-oz. packages active dry yeast

5 cups flour

1 tablespoon canola oil

1 lb. double-smoked bacon, cut into 1/8″ cubes

1 small yellow onion, minced

Kosher salt and freshly ground black pepper, to taste

1 tablespoon heavy cream

1 egg yolk

1 egg white, lightly beaten

Make the dough: Heat milk, butter, 1/3 cup sugar, and salt in a 2-qt. saucepan over medium heat until sugar dissolves; set aside. Whisk together remaining sugar, yeast, and 1/4 cup water heated to 115° in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Whisk in milk mixture, add flour, and mix on low speed until dough forms. Increase speed to medium-high and knead until smooth, about 8 minutes. Cover bowl with plastic wrap; let sit until doubled in size, about 1 1/2 hours.

Meanwhile, make the filling: Heat oil in a 4-qt. saucepan over medium heat, and add bacon; cook, stirring, until fat renders, about 6 minutes. Add onion and cook, stirring, until onion is lightly caramelized but bacon is not crisp, about 6 minutes. Remove from heat; season with salt and pepper. Let cool completely.

Heat oven to 400°. Whisk together cream and egg yolk in a small bowl; set egg wash aside. Transfer dough to a floured work surface and cut in half. Working with one half at a time, roll dough until 1/4″ thick. Using a 2 1/2″ round cutter, cut out dough rounds. Place 1 heaping tsp. bacon filling in center of each round, and, using your fingers, moisten edges of round with egg white; fold over to enclose filling, and pinch edges together to seal. Transfer turnovers, seam side down, to parchment paper—lined baking sheets, spaced 3″ apart. Using a pastry brush, brush wash over each bun; bake until golden brown, 12–15 minutes.

 

 

bacon recipe courtesy of: Gabriella Gershenson, "Riga Revisited: A Latvian Homecoming," Saveur, May 2011

1867. BACON and BRIE TURNOVERS

serves four


8 rashers of bacon
200 grams brie
425 grams pack of ready roll puff pastry
1 egg beaten
1 jar of onion chutney

Preheat oven to 230°C. Cut ready rolled pastry into 5"x 5" thick squares. Allow to rest. Cook the bacon under the grill (don't crisp). Allow to cool. Cut brie into 4 portions. Sandwich each portion between 2 pieces of bacon using only the eye of the bacon not the fat. Place the bacon and brie onto one half of the pastry square. Brush the edges of the pastry with the beaten egg and fold over, pressing the edges to seal it. Place onto a baking tray, brush with remaining egg and bake for 20 mins until golden brown. Serve with salad and chips.


bacon recipe courtesy of: goodtoknow: Expert Advice for Women, IPC Magazines, Blue Fin Building, 110 Southwark Street, London, SE1 0SU