Bacon, Potato, and Leek Turnovers

Bacon, Potato, and Leek Turnovers Recipe
Howard L. Puckett
With a filling of mashed potatoes, bacon, chives, and cheese, these pies taste like a stuffed baked potato. They make a great accompaniment to steak and broccoli rabe.

Yield:

12 servings (serving size: 1 turnover)

Recipe from

Cooking Light

Nutritional Information

Calories 202
Caloriesfromfat 28 %
Fat 6.2 g
Satfat 3.5 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 5.1 g
Carbohydrate 31.5 g
Fiber 2.1 g
Cholesterol 32 mg
Iron 1.8 mg
Sodium 307 mg
Calcium 58 mg

Ingredients

3 cups (1/2-inch) cubed red or Yukon gold potato
2 cups chopped leek
3/4 cup water
2 tablespoons chopped fresh chives
2 tablespoons grated fresh Parmesan cheese
2 tablespoons low-fat buttermilk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bacon slices, cooked and crumbled

Preparation

Combine potato, chopped leek, and 3/4 cup water in a microwave-safe pie plate or bowl; lightly cover with wax paper. Microwave at high 8 minutes or until tender, stirring every 3 minutes. Coarsely mash mixture with a fork. Stir in chives and the next 5 ingredients (through bacon). Cool slightly.

Preheat oven to 425°.

Place the Savory Cornmeal-Whole Wheat Dough circles on a lightly floured surface. Spoon 1/4 cup potato mixture into center of each dough circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place turnovers on a large baking sheet lined with parchment paper. Pierce top of each turnover once with a fork. Bake at 425° for 17 minutes or until lightly browned. Serve warm.

Note:

Maureen Callahan,

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note