Bacon and Cheese Turnovers
With golden flakey puff pastry, melted cheese and crispy bacon, these easy bacon and cheese turnovers take just minutes to prepare and are a delicious brunch or lunch that the whole family love.
Equipment
- 1 Baking sheet / baking tray
Ingredients
- 2 Large rashers bacon or 4 smaller rashers bacon smoked or unsmoked
- 1 Sheet puff pastry defrosted if frozen.
- 75g (2.5 oz) cheddar cheese grated
- 1½ Tablespoons cream cheese
- ½ Teaspoon Dijon mustard
- Splash Worcestershire sauce
- 1 egg beaten
Instructions
- Preheat the oven to 180℃ fan / 200℃ / 356℉ convection / 392℉.
- Line a baking sheet with foil.
- Place the rashers of bacon on the foil and place in the oven for 5 minutes.
- Take the bacon out of the oven and leave to cool slightly. Take off the foil and line the tray with baking paper.
- Mix the cream cheese with the Dijon mustard and Worcestershire sauce.
- Cut the puff pastry into 4 squares.
- Place a quarter of the cream cheese mixture in the centre of one square, spreading out slightly to two opposite corners.
- Slice each bacon rasher in half lengthways (or in quarters if using middle bacon rashers) and place in the square of puff pastry, on top of the cream cheese.
- Top with a quarter of the grated cheese.
- Brush all the edges of the puff pastry with beaten egg.
- Pinch the two opposite corners that don't have any filling on together well, then fold this point over the top of the turnover to seal.
- Place on the lined baking tray.
- Repeat with the other 3 puff pastry squares.
- Brush the tops of the pastries with beaten egg, then place in the preheated oven for 15-18 minutes until golden brown all over.
- Cool for a couple of minutes before serving.
Video
Notes
Puff pastry – In Australia I use Pampas frozen puff pastry sheets measuring 24 cm x 24cm and weighing 160g each. If you are in the UK you can use a 320g box of ready rolled puff pastry such as Jus-roll puff pastry or half a block of puff pastry rolled out to ¼ cm / 0.1 inch thick.
Bacon – we prefer to use smoked bacon, but you can use unsmoked bacon if you prefer. I use 2 middle bacon rashers (they contain both shortcut and streaky bacon), if you can’t get them use 4 rashers of back bacon.
Cheese – grated cheddar cheese or grated tasty cheese, it is best to grate the cheese yourself.
Cream cheese – I prefer to use full fat cream cheese as it is less watery than reduced fat cream cheese.
Mustard – dijon mustard, or wholegrain mustard. Adding mustard is optional, but I do recommend it!
Worcestershire sauce – like the dijon mustard, this is optional but adds extra flavour to the bacon cheese turnovers.
Don’t overcook the bacon before placing in the pasty, as it can become dry and chewy once cooked in the parcels.
Let the cooked bacon cool slightly before placing on the cream cheese / pastry, otherwise the heat will melt the cream cheese / pastry before the parcels go in to the oven.
Pinch the pastry well to seal.
If you don’t want to use an egg to glaze the pastry – use a little milk instead to seal the pastries, and also to brush them with. They may not stick quite as well (you will have to pinch them extra hard!) and wont be as golden and shiny, but will still taste just as good.
If you have leftover ham or gammon these would be a great recipe to use them up.
Nutrition
Calories: 450kcalCarbohydrates: 28gProtein: 11gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 65mgSodium: 325mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 321IUVitamin C: 0.003mgCalcium: 151mgIron: 2mg
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