Bacon, Potato, and Leek Turnovers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. 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 |
Directions:
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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