Easy Cheese and Bacon Turnover Recipe using ready-made pastry

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.

I hope you enjoy this recipe. If you’ve any comments or queries, please get in touch with me below.

Happy Baking!

If you like this recipe, then you may like these;

• Cheese and Bacon Turnovers – using ready-made pastry
• Cheese Straws made using ready-made pastry
• Simple Spicy Tomato Soup
• Creamy Cauliflower Soup
• Simple Green Pea Soup recipe
• Spicy Red Lentil Soup
• Pumpkin Soup
• Leek and Potato Soup
• Simple Corn Chowder Recipe
• Sweet Potato Coconut and Chilli Soup: Creamy, Spicy, Delicious
• Sausage Rolls Recipe Using Ready-made Puff Pastry

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