Bacon Onion Turnovers
Description
Golden pastry pockets stuffed with crisp bacon and caramelized onions, making for a rich and savory hand-held treat or appetizer.
Ingredients
- 3 (.25 ounce) packages active dry yeast
- 1/2 cup warm water (110 degrees f to 115 degrees f)
- 1 cup warm milk (110 to 115 degrees f)
- 1/2 cup butter or margarine, melted
- 2 teaspoons salt
- 3 1/2 cups all-purpose flour
- 1/2 pound sliced bacon, cooked and crumbled
- 1 large onion, diced 1 egg, lightly beaten
Directions
- In a large mixing 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 degrees F for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.
