Simple to make in around 30 minutes, Cheese and Bacon Turnovers with Puff Pastry using a sheet of ready rolled pastry. Filled with cheese and bacon and a smooth cream cheese filling flavoured with Dijon Mustard. Change the flavours using Green or red pesto.
For a vegetarian version, replace the bacon with tomatoes.
This lunch time snack will keep you going for the rest of the day. Serve with a small green salad or wrap and eat on the go.
Ingredients
This is an overview of the ingredients I used to make this recipe, with possible alternatives and why I may have used them. A complete list of ingredients and full instructions can be found in the Recipe Card below. Or click the 'Jump to Recipe' button at the top of this post. Tip: Always read through a recipe before you start, to ensure you have all the ingredients and understand the method.
- Puff pastry - Try to buy all butter puff pastry ready rolled.
- Cream Cheese - I like to use full fat cream cheese, as it has more flavour and will help carry the flavour of the mustard.
- Mustard - Dijon is a nice smooth mustard. As an alternative, try using green or red pesto. Add enough to suit your taste.
- Bacon - Unsmoked bacon. For a vegetarian version use slices of tomato.
- Firm cheese - Use a good strong flavoured cheese such as Comte or strong cheddar.
- Egg - This is used as a glaze and to seal the puff pastry corners together.
How to Make Cheese and Bacon Turnovers
Preheat the over to 180c deg (Fan Oven). Place a large baking tray on the middle shelf to heat up. This will help prevent the base of the pastry turnovers from going soggy.
Roll out the puff pastry onto a separate baking sheet covered with a sheet of baking parchment. Cut 6 equal squares. A pizza cutter will help make this easier.
In a small bowl, mix together the cream cheese, mustard and a few twists of ground black pepper. If replacing the mustard with green or red pesto, add enough to suit your taste.
Spread the mustard flavoured cream cheese diagonally down the centre of the puff pastry squares.
Fold the strips of bacon and place them on top of the cream cheese, followed by grated cheese.
Use the beaten egg and brush the corners of the puff pastry, then carefully fold over the corners and secure with a cocktail stick. This will help prevent the pastry from unfolding during baking. Brush the tops of each turnover with more beaten egg.
Carefully place the sheet of baking parchment with the Turnovers onto the preheated baking tray in the oven.
Bake on the middle shelf for 20 minutes or until the bacon is cooked and the pastry is golden. Remove from the oven and place on a wire rack to cool a little before serving.
Serving
Serve these Cheese and Bacon Turnovers with a green salad for lunch or as a wrap while on the go.
Storage
- Fridge - Store in the fridge or an airtight container. These will keep for a few days.
- Freeze - I am not sure they will freeze as the cream cheese will separate as it defrosts.
Tips and FAQ
- Bake the turnovers on a Preheat a baking tray to ensure the pastry is cooked at the bottom.
- Use a pizza cutter to cut the rolled-out pastry into equal squares.
- Use cocktail sticks to prevent the pastry from unravelling during baking.
Reheat on a baking tray in a moderate fan oven 180deg for up to 10 minutes. Ensure they are cooked through.
Cheese and Bacon Turnovers with Puff Pastry
Equipment
- 2 large baking trays
- Sheets of baking parchment
Ingredients
- 1 packet of ready-rolled all butter puff pastry
- 3 rounded tablespoons cream cheese
- 1 teaspoon smooth Dijon Mustard alternative use Red or Green pesto
- 6 rashers unsmoked bacon
- 120 g strong cheese such as Comte or chedder grated
- 1 egg beaten
Instructions
- Preheat the over to 180c deg (Fan Oven). Place a large baking tray on the middle shelf to heat up. This will help prevent the base of the pastry turnovers from going soggy.
- Roll out the puff pastry 1 packet of ready-rolled all butter puff pastry onto a separate baking sheet covered with baking parchment. Cut 6 equal squares. A pizza cutter will help make this easier.
- In a small bowl, mix together the cream cheese 3 rounded tablespoons cream cheese, mustard 1 teaspoon smooth Dijon Mustard and a few twists of ground black pepper. If replacing the mustard with green or red pesto, add enough to suit your taste.
- Spread the mustard flavoured cream cheese diagonally down the centre of the puff pastry squares.
- Fold the strips of bacon 6 rashers unsmoked bacon and place them on top of the cream cheese, followed by grated cheese 120 g strong cheese .
- Use the beaten egg 1 egg and brush the corners of the puff pastry, then carefully fold over the corners and secure with a cocktail stick. This will help prevent the pastry from unfolding during baking. Brush the tops of each turnover with more beaten egg.
- Carefully place the sheet of baking parchment with the Turnovers onto the preheated baking tray in the oven.
- Bake in the middle shelf for 20 minutes or until the bacon is cooked and the pastry is golden in colour. Remove from the oven and place on a wire rack to cool a little before serving.
Notes
- Serve with a green salad for lunch or as a wrap while on the go.
- Fridge - Store in the fridge or an airtight container. These will keep for a few days.
- Freeze - I am not sure they will freeze as the cream cheese will separate as it defrosts.
- Bake the turnovers on a Preheated a baking tray to ensure the pastry is cooked at the bottom.
- Use a pizza cutter to cut the rolled out pastry into equal squares.
- Use cocktail sticks to prevent the pastry from unravelling during baking.
- Reheat on a baking tray in a moderate fan oven 180 deg for up to 10 minutes. Ensure they are cooked through.
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