Reblochon, apple and bacon turnovers

chaussons-reblochon
Preparation time
20 min
Cooking time
20 min

Some history

The name Reblochon is derived from the term “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 of avoiding paying too much in 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 tbsp milk
  • Ground pepper
  • Olive oil

Preparation

Preheat oven to 180°C/356°F.
Finely slice the onion. Sauté 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 10 mns.
Cut the Reblochon into thin slices.
Cut eight 10-cm / 4-inch 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 20 mns and serve immediately.



Wine suggestion

Abymes, Philippe et Sylvain Ravier (white)
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