9.24.2012

Recipe: Turkey and Bacon Turnovers

These turnovers make the perfect dinner for football night. They're kind of like pub food because they're heavy and hearty, but the flakiness of the puff pastry makes them seem much more civilized.


TURKEY & BACON TURNOVERS
Found in Cuisine Fast & Fresh magazine (Fall 2012)

INGREDIENTS
4 strips thick-sliced bacon
1 sheet frozen puff pasty, slightly thawed
4 tsp. Dijon mustard
8 oz. deli-sliced turkey breast
4 slices Cheddar cheese
1 egg, blended

DIRECTIONS
1. Preheat oven to 400F (204C). Line a baking sheet with parchment paper.

2. Cook bacon in a skillet until it's reached desired crispiness. I don't like my bacon too crunchy, and I thought it might continue to cook a bit more when placed in the oven, so I went slightly under. When it's done cooking, transfer to a paper-towel-lined plate.



3. Flour a smooth working surface. Roll puff pastry out into an 11-inch square on the floured surface. Use a pizza slicer to divide into four even squares. Spread with 1 tsp. Dijon (or more if you like). I just eyeballed it.



4. Arrange turkey, bacon, and cheese on half of each pastry square.



5. Brush edges of each square with the egg wash, and fold in half so each square is now a triangle. Gently press the tines of a fork all along the open edges to seal shut. In order to make everything fit, you may have to move your filling around.

Note: When I did this step, I accidentally poked a few holes through my pastry. If this happens to you, gently pinch the holes to stick them back together.



6. Brush the tops of the triangles with more egg wash and bake until golden and crisp, approximately 25 minutes.





These turnovers can easily be great for both adults and children. If your kids don't like an ingredient, just omit or substitute. Maybe use ham or roast beef instead of the other meats. 

Made according to the recipe, they can be a little on the salty side (probably because I packed mine with bacon), so if at all possible, I would not omit the Dijon mustard. It acts as a tangy balance to the saltiness of the meats.

I served these handheld-treats with an heirloom tomato salad from The Barefoot Contessa. It seemed like a good idea for "healthy'ing" the meal up. Unfortunately, it got four thumbs down in this house and we will not be making that salad again. 

Whether you're hosting a sporting event, going to the beach for the day, or packing a picnic, these turnovers are perfect because they're self-contained and don't require any silverware.

Boner'ppetite!

1 comments:

mina2 said...

Those turnovers are dangerous...very dangerous. Unless you tell me the recipe is from Cooking Light. Tell me it is. I'll take a baker's dozen.

© Things I Like to Eat (...and Other Nonsense), AllRightsReserved.

Designed by ScreenWritersArena