Bacon, Potato & Leek Turnovers

Yield: 12     (serving size: 1 turnover)

Savory Cornmeal Whole Wheat Dough

1 cup all-purpose flour (about 4 1/2 oz.)

1/2 cup whole wheat flour (about 2 1/4 oz.)

1 cup yellow cornmeal

1 tsp. baking powder

3/4 tsp. garlic salt

1/2 cup water

5 tbsp. chilled butter, cut into small pieces

1 large egg, lightly beaten


3 cups (1/2-inch cubed) red or Yukon Gold potato

2 cups chopped leek

3/4 cup water

2 tbsp. chopped fresh chives or green onion

2 tbsp. grated fresh Parmesan cheese

1 tbsp. low-fat milk

1 tbsp. non-fat plain yogurt

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 center cut bacon slices, cooked & crumbled

  1. To Prepare Dough – lightly spoon flours into dry measuring cups; level with knife. Place flours, cornmeal, baking powder and garlic salt in food processor; pulse 3 times or until combined. Add water, butter and egg; pulse 3 times or just until combined (do not form a ball).
  2. Place dough on lightly floured surface; knead gently 4 or 5 times. Divide dough into (12) equal portions. Roll each portion into 5 1/2-inch circles on lightly floured surface. Stack dough circles between layers of wax paper to prevent sticking; chill dough until ready to use.
  3. To Prepare Filling – combine first (3) ingredients in microwave-safe pie plate or bowl; cover with plastic wrap. Microwave on HIGH 8 minutes or until tender, stirring every 3 minutes. Coarsely mash mixture with fork. Stir in chives and next (5) ingredients. Cool slightly.
  4. Preheat oven to 425 degrees.
  5. Place Savory Cornmeal Whole Wheat Dough circles on lightly floured surface. Spoon 1/4 cup potato mixture into center of each dough circle. Fold dough over filling; press edges together with fork or fingers to seal. Place turnovers on large baking sheet lined with parchment paper. Pierce top of each turnover once with fork to vent. Bake at 425 degrees for 17 minutes or until lightly browned. Serve warm.

CALORIES 202 (28% from fat); FAT 6g (sat. fat 3g); CHOL 30mg; SOD 300mg; CARB 30mg; FIBER 2g; PROTEIN 6g

from Cooking Light Annual Recipes 2007

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