Potluck-goers will enjoy these cute pastry packets, whether they eat them by hand or by fork. The bacon-onion filling is tasty, and the turnover shell is crispy on the outside, tender on the inside. -Cari Miller, Philadelphia, Pennsylvania
- 3 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1 cup warm milk (110° to 115°)
- 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. Yield: 2-1/2 dozen.
Originally published as Bacon Onion Turnovers in Taste of Home June/July 2003, p37
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