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Gluten Free Foodies

Celebrate the foods that you can eat!

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Gluten Free Turkey Bacon Turnover with Balsamic Onion Jam

November 28th, 2012 at Wed, 28th, 2012 at 1:57 pm by Lisa - Gluten Free Foodie
Well today turned out to be a great day! 
The doorbell rang and I had an unexpected visitor.  
When I opened the door I was so glad to see him, big hugs followed with ...

"I'm hungry ... what do you have to eat!" 

I had to laugh because he knows me so well.
I love nothing more than standing around the kitchen 
 baking or cooking something deliciously Gluten Free,
 while catching up with friends!
So thank goodness I had a few ingredients in the refrigerator to whip something up! 
Gluten Free savory seasoned dough 
roasted turkey, 
bacon 
and 
balsamic sweet onion jam!

I said to him, how about a 
Savory Meaty Turkey Bacon Turnover?!
The reply came out quicker than I could turn on the oven...
YES PLEASE!

Pre-heat the oven to 400 degrees.  
So we chatted while I rolled out the dough on my pastry board.
Use a GF floured rolling pin to roll the dough out to approximately 1/4 inch.
I used a ruffled edge pastry cutter to cut the dough into a square.  
The size depends on the appetite of the guest.




Place the GF dough on a parchment paper and on a baking sheet.
Begin to fill the one side of the dough with the turkey (you could use chicken too), 
top with the balsamic onion jam.
Be sure to leave approximately 3/4-1 inch around the sides to allow for sealing.



Add the cooked, crumbled bacon.


Make an egg wash and brush it around the inside edge of the dough.
Gently fold the empty side of the dough over the ingredients 
and press lightly with a fork to seal the edges.

Add a little milk or cream to the egg which will allow for the browning.
Sprinkle the top with Matiz Smoked Sea Salt
Bake for 15-20 minutes.
Keep and eye on it and turn the pan for even browning.

Serve with fresh homemade guacamole seasoned with chili peppers 
for an extra kick to compliment the sweet onion jam.

Speaking of the sweet onion jam, 
I use Braswell's and it is made with Balsamic and Sweet Vidalia Onions.
It is an amazing jam to have in your kitchen.  
It is the perfect answer to give just about anything a 
perfectly savory sweet flavor on sandwiches, burgers, Gluten Free crackers and cheese! 
Besides it comes in the beautiful European reusable glass! 
This makes a great hostess gift paired with a variety of cheeses, hearty Gluten Free crackers and Wine!



I love love love Braswell's! 



Let's get down to the Gluten Free dough!
The Maninis Gluten Free Multiuso flour is 
my favorite Gluten Free flour mix that I must always have in my Gluten Free kitchen! 


2 1/4 cups Maninis Gluten Free Multiuso Flour + a little extra for kneading
1/2 cup cold butter, unsalted or Earth Balance Non-Dairy Soy Free GF
1/2 cup palm shortening 
1/2 tsp apple cider vinegar 
1/4 cup ice cold water 
1 tsp thyme 
1 tsp Italian seasoning 
1 tsp celery seed
2 pinches of sea salt

Mix all of the ingredients together in the food processor. 
Place the dough on a floured pastry board. 
 Knead the dough into a disc shape. 
 Place the dough into a self sealing bag and chill for at least 1 hour.

You can make so many different things with this dough.
Make it savory or sweet.
Add some imagination and your favorite ingredients to the dough or inside as a filling!





So good to see my handsome young friend! 
I especially loved the look on his face when he took the first bite! 
Priceless ...

Salud!
Lisa 



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Learning to live Gluten Free is a challenge. Gathering with like minded people while exchanging ideas, life experiences and gluten free food is more interesting! So I created, Gluten Free Foodies, to support people with Celiac Disease, Gluten Intolerant and other Food Sensitive people by gathering at events and celebrating the foods that we can eat! Do you have a Gluten Free question you want the answer to? Feel free to send me an email at glutenfreefoodies@gmail.com Original blog - GlutenFreeFoodies.co After all, didn't Erma Bombeck once say ... "I am not a glutton, I am an explorer of food."

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