|4 cups||Cavendish Farms Diced Hash Brown Potatoes|
|2 sheets||frozen puff pastry|
|6 strips||bacon, diced|
| ½ tsp||cinnamon|
| ½ tsp||salt|
|3 tbsp||cider vinegar|
|1||egg yolk mixed with 1 tbsp warm water|
| ½ cup||cheddar cheese, shredded|
- Preheat on your oven to 400°F. Line two sheet pans with parchment.
2. Remove puff pastry from the freezer and set it on the counter to thaw, still in its package.
3. In a large non-stick skillet or frying pan, cook bacon over medium heat until golden and crispy. Remove bacon from pan and set on paper towel to drain.
4. Pour off all but one tablespoon of the bacon fat.
5. Add sliced onions, and a pinch of salt to pan. Slowly cook until completely soft and caramelized.
Note: For best caramelized flavour, simmer for about 30 minutes.
6. Add apples to caramelized onions and another pinch of salt. Cook for 5-10 minutes until the apples have softened but are still firm in the middle.
7. Add cinnamon and final pinch of salt.
8. Add cider vinegar and scrape bottom of the pan to free up any caramelized brown onion and apple.
9. Let the cider bubble until the pan is nearly dry again. Remove from heat. Combine onion mixture and bacon in a bowl and add cheese when the mixture has cooled slightly.
10. Sprinkle a little flour on work surface and unfold the puff pastry on top. Cut each piece of puff pastry into four equal squares.
11. Place two spoonfuls of the filling and 1 spoonful of Cavendish Farms Diced Hash Brown Potatoes in the middle of each square. Dampen the edge with egg yolk and fold the squares over into triangles.
12. Poke vent holes in the top and brush each turnover with egg yolk. Transfer to the baking sheets, spaced a few inches apart.
13. Bake for 20-25 minutes until the tips of each turnover are toasted brown and the tops are golden. Let cool for 10 minutes before serving.
Note: Turnovers are flakiest just after baking. Freeze any extra un-baked
turnovers for future use.