So this idea came from a video that Mel found, and we decided that these would make an excellent blog post. The original video is for Big Mac pierogies, but since we hadn’t actually made any pastry on this blog (which is named after pastry, in case you didn’t notice), we thought we’d make turnovers instead. To add to the challenge, we thought, ‘why not do everything from videos?’ So we didn’t really use any recipes here, we just threw a bunch of ingredients together and crossed our fingers. Which is totally the best way to cook.
The semi-exception to this was the puff pastry. You don’t really want to guess at ingredient amounts when making pastry. We also didn’t want to spend the entire day making pastry, so we went with a quicker version, rough puff pastry. Our ‘recipe’ only said put equal parts flour and butter and half as much water (we refused to look at the actual recipe part of the post, as that would ruin our fun). Having no idea how much pastry this would make, we went with 12 ounces of butter and flour, and 6 of water.
Since Laura had just gotten cortisol shots in her wrist, Mel was left with the task of cutting the butter into the flour and rolling the pastry. Don’t worry though, Laura kept busy by taking pictures of Mel and other kitchen objects. One of the highlights of the day was when Mel realized she had a soap cutter that might be able to double as a dough scraper. She pulled out the unopened tool only to discover on the label that it was a dough scraper. Huzzah!
“We’ll make the filling while it’s chilling.” -Laura, who is an expert rhymist
Making the rough puff pastry wasn’t too difficult, and soon it was in the fridge, and Laura got to work on the filling. We could tell you how much meat and onion and cheese and things we put in it, but we’re not going to, because that was part of the fun!
Anyway, it was quickly prepared, and then we had to decide how to package the filling in the pastry. After a lengthy discussion, we agreed to cut the dough into circles and fold them over the filling. Once that was finished, we gave them a quick brush with egg, and popped them in the carefully prepared oven. We did cheat a little here too, and looked up how long to cook puff pastry, and at what temperature, because again, you don’t want to screw that part up.
Onto the sauce, which we made from this video, posted by McDonalds Canada. Again, we eyeballed the ingredients, or as Laura described it: “Big hunk of mayo, smaller hunk of relish, smaller hunk of mustard.” With the sauce prepared, all that was left to do was wait for the turnovers to bake.
They cooked with no problem, and after cooling for a bit, and doing the customary photo shoot, we got to eat them. They were so good! But like all the other food we’ve made on here, they were very, very rich. A large part of this was due to the rough puff pastry, which was so buttery and good but so filling. Two of these beasts was more than enough of a meal. I think if we were to make them again we might try a lighter pastry, or pierogies, like in the original video. Still, they were super fun to make and tasted great, and that’s what matters!
Edited to add: After making the turnovers, we still had lots of filling left over. Mel and Nic ended up making pierogis with it. They were delicious! Read about how we made them here.