Bacon Turnovers

Name: Bacon Turnovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 1/2 c. flour; 1/4 tsp. salt; shortening; 3 Tbsp. butter; 2 Tbsp. water; oil (for greasing); beaten egg (to glaze); 2 bacon slices, chopped; 1 small onion, grated; 1 small potato, grated; 1 small carrot, grated; pinch of thyme; 1 Tbsp. steak sauce; dash of pepper

Eats Now Editorial Team · Meat & Poultry

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Bacon Turnovers – a delicious recipe with flour, salt, shortening, butter, water, oil. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 1/2 c. flour
1/4 tsp. salt
shortening
3 Tbsp. butter
2 Tbsp. water
oil (for greasing)
beaten egg (to glaze)
2 bacon slices, chopped
1 small onion, grated
1 small potato, grated
1 small carrot, grated
pinch of thyme
1 Tbsp. steak sauce
dash of pepper

1
Make dough and roll a portion out to a 5 inch circle.
2
Put a portion of the filling in the center.
3
Brush with water to seal. Crimp edges and brush with beaten egg.
4
Bake 25 to 30 minutes in 400u00b0 oven.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 c. flour, 1/4 tsp. salt, shortening, 3 Tbsp. butter, and more.

Yes, Bacon Turnovers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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