Do you love those Cheese and bacon turnovers you get from the bakery? From Greggs maybe? Savoury, and cheesy with that irresistible bacon all wrapped up in delicious puff pastry. Want to make your own? Well, it’s a lot easier than you might think so treat yourself. This Cheese and Bacon turnover recipe is quite easy to follow and you’ll end up with the best snack that could also be part of lunch or dinner with a few accompaniments.
Ingredients
This is what you’ll need to create your turnovers, there are just 4 ingredients in this simple recipe.
- ready-made puff pastry – this saves time and makes this cheese and bacon turnover recipe a quick make. This comes as a ready rolled sheet which saves even more time and will give consistent results every time. If you can’t find this, use a ready-made block and roll it out yourself. The sheet that I use for this recipe is pre-rolled to 35cm by 23cm.
- bacon – you can use your preferred kind of bacon; smoky, streaky or back bacon. I’ve used back bacon in this recipe as it’s what my family prefers.
- cheese – again use what your family prefers or what you have in the fridge. I tend to use a mature cheddar as we quite like strong flavours but I know that not everyone does. Another cheese that will work just as well is a mild/medium flavour cheddar, children may prefer the gentler flavour. Use a generous amount (see the recipe below for a precise amount) and grate before using, this ensures that it will be easier to fold the turnover – to fold the pastry over without having cheese lumps in the way.
- egg – this is to make an egg wash to brush over the pastry once the turnovers are made, It helps to give a nice golden, burnished look to the pastry once it comes out of the oven. Substitute milk for the egg if you prefer.
How to make these turnovers
This is quite a simple recipe and there are only a few steps involved.
- Line (with baking parchment) or grease a baking tray and heat the oven to 190C fan/210C/ Gas mark 6
- Unwrap your ready-made, pre-rolled pastry and divide it into 6 equal pieces. Use a sharp knife for this.
- Place a slice of bacon onto each square of pastry and top evenly with the cheese.
- Fold the square of pastry corner to corner and fix the corners together firmly so that it doesn’t spring open in the oven.
- Brush the turnovers with an egg (whisked) or with a little milk. This gives the turnovers a nice golden finish when they come out of the oven.
- Place them on the baking tray leaving a little bit of space between them as they will expand a little whilst cooking.
- Once they’ve baked to a golden brown, (this takes between 15-20 minutes), take them out of the oven, remove them from the baking tray and allow to cool on a cooling rack. This prevents the turnovers from getting a soggy bottom.
How to serve Cheese and Bacon Turnovers
Once these turnovers have had a chance to cool a little they are ready to eat.
This recipe makes 6 big turnovers but if you wanted to, you could make 9 bite-sized slices simply by cutting the pastry into nine squares instead of six and slicing the bacon slices to make them a little smaller. These smaller turnovers will look slightly more elegant for a buffet. I bet they’ll be really popular.
Eat them for lunch, brunch, a snack, an after-school treat or dinner along with a salad. Or make them smaller as party food. They’re versatile and delicious. so next time you find yourself craving a savoury cheesy bacon turnover, treat yourself and make your own.
Storage
These baked turnovers will store well in the fridge for up to two days and can be eaten cold or reheated.
They are best reheated in the oven or air-fryer until piping hot.
Reheating pastry in the microwave isn’t always the most successful as it can go a little soggy.
Freezing Cheese and Bacon turnovers
These may be frozen after they have been baked where they’ll be ok for up to three months. Thaw them on the countertop and reheat them in the oven or air fryer until piping hot.
They may also be frozen before baking and stored for eating at a later date. This in my opinion is the best way to do it, especially if you are storing these turnovers for a weekday snack or a buffet or a social get-together. Always thaw before baking and cook at the temperature specified in the recipe card below for between 15 – 20 minutes.
Cheese and bacon Turnover using ready-made pastry
Equipment
- 1 baking tray
- 1 Rolling Pin You'll need this is you're working with a block of pastry
- 1 small sharp knife to cut out the pastry squares
- 1 pastry brush to brush the turnover with the egg wash or milk
Ingredients
- 1 ready-made puff pastry sheet pre-rolled is the easiest to use but a block of ready-made pastry is just fine
- 6 bacon rashers use streaky, back, smoked or unsmoked bacon
- 1 cup cheddar cheese grated
- 1 egg whisked to make an egg wash
Instructions
- Pre-heat the oven to 180C Fan/200C/400 Farenheit.
- Grease or line a baking tray with parchment paper.
- Undo the package of puff pastry and gently unroll it. Using a kitchen knife cut it into 6 equal-sized squares. (If you're using a block of puff pastry you will need to roll it out into a large rectangle and then follow these instructions.)1 ready-made puff pastry sheet
- Lay a bacon rasher diagonally across each pastry square.6 bacon rashers
- Sprinkle each with the grated cheddar cheese (120g).1 cup cheddar cheese
- Fold in one corner to the centre and then fold in the opposite corner to meet that one to make the turnover shape. Push them firmly together to avoid them springing open as they're cooking.
- Place each turnover on the baking tray and brush with either the egg wash or a wash of milk. Leave a little space between each turnover to allow them to puff up a little. (To make the egg wash just break the egg into a small bowl and whisk. Use this to brush over the pastry.)1 egg
- Place the baking tray into the oven and bake for 15 to 20 minutes until the turnovers are golden.
- Remove from the oven and allow them to cool a little before eating. Remove to a cooling rack after 3 or 4 minutes to allow them to fully cool. This prevents them from getting a soggy bottom!
Notes
Nutrition
I hope you enjoy this recipe and if you’ve any comments or queries you would like answered please contact me below.
Happy Baking!
Why not pin this recipe for later?
Hungry for more? Follow us on FACEBOOK, TWITTER, PINTEREST OR INSTAGRAM
If you like this reci[e then you may like this;
Leave a Reply