Reblochon, apple and bacon turnovers recipe
The name Reblochon comes from the word “re-blocher” which, in the patois of Savoie meant “to pinch a cow’s udder a second time”. In the 13th century, this milking technique was a way to avoid paying too much taxes. It produces a low yield of milk and yet, one that is rich in cream, ideal for a cheese!
Ingredients for 4 people
- 1 yellow onion
- 100 g thick-sliced smoked bacon, cubed
- 1/4 Reblochon de Savoie
- 1/2 baking apple
- 2 rolls of pizza dough
- 1 egg yolk
- 1 tablespoon of milk
- Ground pepper
- Olive oil
Preheat the oven to 180°C.
Finely slice the onion.
Fry it in a frying pan with a dash of olive oil.
When the onion becomes translucent, add the bacon.
Brown the bacon for a few minutes, then add the chopped half apple.
Leave to cook for 5 to 10min.
Cut the Reblochon into thin slices.
Cut eight 10cm diameter disks from each roll of pizza dough.
Top half of each disk with the apple-onion-bacon mixture, then cover with a slice of Reblochon.
Season with a turn of the pepper mill and close the turnovers by folding the dough over.
Seal the edges well.
Mix the milk and egg yolk together, and coat the turnovers with this mixture.
Bake in the oven for 20min and serve immediately.
Recipe made by Mégane Arderighi, MegAndCook.