These turnovers are not in any kind of pastry form, they are just slices of bread. They are therefore called the cheat version....bluff ones. At a glance, they do look like puff pastry turnovers, dont they? I got the idea from here. When i decided to make this, I thought of an egg sandwich. So i put in some bits of ham and came up with these ham and egg turnovers... Now looking at these, it also reminds me of those sandwiches that are made using a sandwich maker, toasted ones and also comes in triangle shapes.
You will need to get fresh soft bread to ensure easier folding. Cut away the crusts, roll them flat , put in the filling and fold over the bread to a triangle or rectangular, it's then ready to be baked in the oven to get the crispy effect and enjoy the turnovers..err..i mean sandwich..! I hope there's no protest from anyone...i wonder if Joyce and Zoe are rolling their eyes now.. haha! anyway, my more proper turnovers will be coming after the next post.
|remove the crust..|
|and using a rolling pin, roll them flat|
|i left a few out skipping the wheatgerms to see how it looks like after baking..|
7-8 slices of whole wheat bread, crust removed
1 slice of ham, chopped small
3 hard boiled eggs, mashed
2 small onions
1tsp dijon mustard
some wheatgerm ( for the surface )
shredded cheese ( optional )
egg whites ( for sticking the edges of the bread and on the surface )
1. Roll each slice of bread with a rolling pin till flat, sides including.
2. To make fillings, combine everything together and divide among all the bread slices. Then scatter some cheese on too if you like, brush the bread edges with the egg whites and fold the bread into triangle, pressing the edges to seal using a fork
3. Brush the surface of the bread with some egg whites and sprinkle wheatgerm onto the surface. Bake in a preheated oven at 180C for 12 minutes.
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