Bacon, Potato, and Leek Turnovers

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

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 28%
  • Fat: 6.2g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.1g
  • Carbohydrate: 31.5g
  • Fiber: 2.1g
  • Cholesterol: 32mg
  • Iron: 1.8mg
  • Sodium: 307mg
  • Calcium: 58mg

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
  • 12 Savory Cornmeal-Whole Wheat Dough circles

Preparation

  1. 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.
  2. Preheat oven to 425°.
  3. 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.
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