Bacon And Cheese Turnovers
Here's how to make the best puff pastry bacon and cheese turnover. This recipe is a copycat Greggs bacon and cheese wrap. Here's the secret!
Ingredients
- 375 g Ready-Made Puff Pastry One Pack
- 8 Rashers Streaky Bacon See Notes
- 100 g Cheddar Cheese See Notes
- 1 Egg For Egg Wash
Instructions
- Preheat your oven to 180°C (160°C Fan, gas mark 4)
- Unroll the readymade puff pastry sheet. With a sharp knife or pizza cutter, divide it into 8 squares.375 g Ready-Made Puff Pastry
- Place a piece of bacon diagonally across the pastry, then top with cheese. Repeat this for all puff pastry squares.8 Rashers Streaky Bacon, 100 g Cheddar Cheese
- Fold one corner of the puff pastry sheet into the middle. Egg wash the folded corner.1 Egg
- Fold the corner on the opposite side on top, gently press down so that they don’t unfold in the oven. Brush over with an egg wash.
- Bake in the preheated oven for 20 minutes or until golden brown and flaky, leave to cool down for 5 minutes and enjoy!
Video
Notes
Bacon: If you’re using a thicker piece of bacon, cook the bacon for a few minutes beforehand to par-cook it. The bacon will cook completely after being baked in the oven.
Cheese: If you do not like strong cheeses you can go for a mild cheese instead of mature or extra mature.
The extra mature cheddar cheese I used was very crumble when slicing it, so there was no need to grate it. On other occasions I buy pre-grated cheddar cheese to make my life easier.
Nutrition
Calories: 408kcalCarbohydrates: 22gProtein: 10gFat: 31gSaturated Fat: 10gTrans Fat: 1gCholesterol: 48mgSodium: 348mgPotassium: 92mgFiber: 1gSugar: 1gVitamin A: 164IUCalcium: 99mgIron: 1mg
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