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Big Mac Turnovers

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.


“I think it’s funny that that’s what you’re doing instead of going online and finding a picture of a Big Mac” -Mel, referring to Laura taking pictures of Big Macs from a McDonalds coupon

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.

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Palatable Pierogis

After Laura and Mel made Big Mac turnovers, we still had lots of filling left over. With Nic being distantly Polish, Mel and Nic decided to go the route of the original inspiration for the Big Mac turnovers, and ended up making pierogis with it. We found a recipe for pierogi dough here, and used the remaining filling that Laura and Mel previously made. Nic mixed up the ingredients for the dough, and rolled out the first half, cutting out circles with a glass, and passing them to Mel to fill. Once they were filled, they went right into the frying pan with some onion, until browned. After the first batch, we switched roles.


Nic working hard to roll out the ever-shrinking dough

This time Mel started to roll out the dough, while Nic filled a few circles that were left from the first batch. The pierogi dough is really elastic, and rolling it out was quite a challenge, as it kept shrinking back to the size it was before each roll. But this stretchy property came in handy while filling the pierogis, as it was very forgiving. However, when Nic tried filling them, he did one and said “how did you do this?” After giving him a few tips, Mel went back to the dough, which she had FINALLY rolled to the desired thickness. After attempting to use a glass to cut out a circle, Nic looked over, saw the struggle on Mel’s face, looked down at his meat-covered pierogis, and gladly asked if Mel wanted to switch back. Mel quickly agreed, and we went back to our original roles, making our dinner frustration free.


Action shot of Mel expertly filling the pierogis.

The verdict? They’re delicious! They’re obviously richer than potato filled pierogis, but they weren’t sickening as a meal. They were especially delightful when paired with a Big Mac Salad! We used the Big Mac sauce as a salad dressing, and will definitely be making it again!


The finished product!


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