youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Bacon Turn-Overs

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

This recipe come from a collection of wartime recipes called We'll Eat Again, pub Hamlyn in association with the Imperial War Museum. I have only now got round to trying some of the recipes, and this one is a winner. It also has an astonishingly low amount of fat in the pastry, but it works. My O/H puts this one quite definitely in the "Make again" category.

This recipe come from a collection of wartime recipes called We'll Eat Again, pub Hamlyn in association with the Imperial War Museum. I have only now got round to trying some of the recipes, and this one is a winner. It also has an astonishingly low amount of fat in the pastry, but it works. My O/H puts this one quite definitely in the "Make again" category.

Ingredients

Serves: -

Metric Cups

For the Pastry

  • 340 grams self-raising flour (or plain with 3 tbsp peaking powder)
  • 1 salt (a pinch)
  • 85 grams bacon fat
  • 1 water

For the Filling

  • 113 grams bacon rashers
  • 1 leek (about 1 inch diameter, finely chopped)
  • 227 grams potatoes (cooked, diced)
  • 2 tablespoons chopped fresh parsley

For the Pastry

  • 12 ounces self-raising flour (or plain with 3 tbsp peaking powder)
  • 1 salt (a pinch)
  • 3 ounces bacon fat
  • 1 water

For the Filling

  • 3⅞ ounces bacon rashers
  • 1 leek (about 1 inch diameter, finely chopped)
  • 8 ounces potatoes (cooked, diced)
  • 2 tablespoons chopped fresh parsley

Method

Bacon Turn-Overs is a community recipe submitted by macrobbo3 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Sift the flour and salt, rub in the cooking fat ( I used lard). You could use the fat that runs from the bacon if it is allowed to become cold. Bind with water. Grill and chop the bacon rashers, cool, then mix with the leeks, potatoes and parsley.
  • Roll out the pastry and cut into 4 large rounds. Put the bacon mixture in the centre of each round: moisten the edges of the pastry with water. Fold over to make a turnover shape and seal firmly.
  • Bake in the middle of a hot (200 - 220 C) until crisp and brown. Serve hot or cold.
  • Sift the flour and salt, rub in the cooking fat ( I used lard). You could use the fat that runs from the bacon if it is allowed to become cold. Bind with water. Grill and chop the bacon rashers, cool, then mix with the leeks, potatoes and parsley.
  • Roll out the pastry and cut into 4 large rounds. Put the bacon mixture in the centre of each round: moisten the edges of the pastry with water. Fold over to make a turnover shape and seal firmly.
  • Bake in the middle of a hot (200 - 220 C) until crisp and brown. Serve hot or cold.
  • Tell us what you think