Bacon and Cheese Turnover Recipe
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 320 g Ready Rolled Puff Pastry Sheet
- 6 Smoked Bacon Rashers (grilled for a few minutes each side)
- 100 g Extra Mature Cheddar (grated)
- 1 Egg (beaten)
- 1ยฝ tsp Dijon Mustard
Method
- Preheat the oven to 200ยฐc (180 fan/ 400F/ Gas 6) and line a large baking tray with baking paper.
- Cut the puff pastry sheet into 6 equal squares with a sharp knife and then lay them on the diagonal so they look like diamonds.
- If you are using the Dijon mustard, spread 1/4 of a teaspoon onto the middle of each piece of pastry then top with the bacon (I grill the bacon rashers for a few minutes so they go really crispy when baked in the puff pastry) and grated cheese.
- Brush the egg wash around all sides of the pastry them fold up one corner into the middle, followed by the other corner before pinching the two pieces together with your finger and thumb (this will stop them coming apart when baked).
- Brush all of the turnovers with egg wash then bake in the oven for 18 minutes until golden and crispy. Cool on the baking sheet for a few minutes until ready to eat.