For 50 turnovers.

Dough
40 g yeast
0.4 l milk
100 g sugar
1 teaspoon salt
100 g butter
4 tablespoons olive oil
700 g flour
1 egg
Filling
300 g smoked bacon
1 onion
1/2 teaspoons black pepper
1/2 teaspoon salt

Dough preparation
Add 2 tablespoons sugar to the yeast, activating it until liquid. In a bowl, combine warm milk, activated yeast, 80 g sugar, salt, melted butter, 2 tablespoons olive oil, and flour. Stir lightly. Knead the dough until it doesn’t stick to the fingers. Lightly dust with flour. Cover with a towel and let ferment at room temperature for approximately an hour. When the dough has doubled in size, lightly press on it with your fingers. Leave for another 20 minutes.
Filling
Finely chop the smoked bacon and onion. Combine with salt and pepper, stir thoroughly.

Making the turnovers
Brush the dough with 2 tablespoons of olive oil. Take small pieces of dough from the top, roll into balls, and flatten them. Then spoon the filling and fold the turnover, pinching the edges together. Before baking, let the turnovers sit in the pan for 20 minutes. Brush with egg wash before baking. Bake at 250 C for 5–6 minutes. Remove from the oven and brush with melted butter.