Cheese & bacon turnovers

Method 1

Ingredients

Nutrition

1 sheet ready-rolled puff pastry

3 tbsp soft cheese

1 tsp Dijon mustard

(optional)

6 rashers dry-cured smoked bacon

100g mature cheddar

gruyère or Swiss cheese, grated

1 egg

beaten

step 1

Heat the oven to 200C/180C fan/gas 6 or if using an air-fryer, heat to 180C for 4 mins. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.

step 2

Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden. Or, if using an air-fryer, put the turnovers in the air-fryer basket and cook for 10-12 mins until the cheese has melted and the pastry is golden. You may need to do this in two batches.

step 3

Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.

Method 2

🥓🧀 Cheese & Bacon Turnovers

🧾 Ingredients (makes 6–8 turnovers)

1 sheet puff pastry (store-bought), thawed

6–8 slices bacon, chopped

1 cup grated cheese (cheddar, mozzarella, or a mix)

2 tbsp cream cheese (optional, for extra creaminess)

1 small onion, finely chopped (optional)

1 tsp Dijon mustard (optional, for tang)

1 egg (for egg wash)

Salt & black pepper, to taste

Fresh herbs (parsley or chives), optional

👩‍🍳 Instructions

Preheat oven

Set to 200°C (about 400°F). Line a baking tray with baking paper.

Cook the bacon

Fry chopped bacon until crispy.

Remove and drain on paper towels.

(Optional: sauté onion in a little bacon fat until soft.)

Make the filling

In a bowl, mix bacon, grated cheese, cream cheese (if using), onion, mustard, and herbs.

Season lightly with pepper (bacon is already salty).

Prepare pastry

Roll out puff pastry slightly and cut into squares (about 10–12 cm each).

Fill & fold

Spoon filling onto one half of each square.

Fold over into triangles or rectangles.

Press edges with a fork to seal.

Egg wash

Brush tops with beaten egg for a golden finish.

Cut a small slit on top to let steam escape.

Bake

Bake for 15–20 minutes until puffed and golden brown.

Serve

Let cool slightly and enjoy warm.

💡 Tips & Variations

Extra cheesy: add a mix of cheeses like gouda + mozzarella.

Add veggies: spinach, mushrooms, or peppers work well.

Spicy kick: add chili flakes or a dash of hot sauce.

Make ahead: assemble and refrigerate, then bake when needed.

Freezer-friendly: freeze unbaked turnovers and bake from frozen (add a few extra minutes).

Comments

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