If you’re on the hunt for a quick, satisfying, and cheesy snack that’s ready in less than 30 minutes, these bacon and cheese turnovers with puff pastry are just the thing. Perfectly flaky pastry, crispy bacon, and sharp cheddar come together to create the ultimate savoury treat whether you’re preparing a cozy brunch, looking for a midweek lunchbox filler, or planning a crowd pleasing party platter.

These golden puff pastry parcels are my version of the much-loved Greggs bacon and cheese wraps but homemade is always better, right? With just four main ingredients, these are simple to prepare and even easier to devour. Trust me, once you try these, they’ll become a staple in your kitchen like they are in mine.

What makes these turnovers so irresistible is their balance of textures and flavours. The buttery puff pastry puffs up beautifully in the oven, encasing crispy smoked bacon and gooey melted cheddar. A light touch of Dijon mustard tucked underneath it all gives a subtle zing that cuts through the richness, elevating each bite.

Let’s talk ease because this recipe is all about minimal effort, maximum reward. You’ll need a sheet of ready-rolled puff pastry, a few slices of smoked bacon, some extra mature cheddar (for bold flavour), and one beaten egg for that perfect golden finish. Just cut your pastry into squares, layer in the filling, fold them like envelopes, and bake. It’s that straightforward.

💡Tips & Tricks for Perfect Bacon & Cheese Turnovers

• Make it your own: While cheddar is classic, feel free to experiment with other cheeses Red Leicester, Emmental, or Gruyère all work wonderfully.
• Want more depth? Add a teaspoon of caramelised onion chutney or red pesto under the bacon for an extra hit of savoury sweetness.
• Vegetarian version: Swap the bacon for meat-free rashers or grilled mushrooms with seasoning.
• Crispy bacon tip: I always grill the bacon first for a few minutes before adding it to the pastry this keeps it crisp and ensures the fat doesn’t make the pastry soggy.
• Folding tip: To prevent turnovers from popping open in the oven, make sure to press the corners together firmly and use egg wash to seal the edges.
• Serving suggestion: Best enjoyed warm, straight from the oven. You can also pair them with a simple salad or a bowl of tomato soup for a fuller meal.

🧊 Freezer Friendly

These turnovers are perfect for batch-cooking and freezing. Once baked, let them cool completely, then pop them in a freezer safe container. When you’re ready to eat, just reheat them in a hot oven straight from frozen they’ll be just as crispy and delicious.

Whether you’re looking to recreate a bakery classic or whip up something special in under 30 minutes, this cheese and bacon puff pastry turnover recipe delivers every time. It’s the kind of dish that looks impressive, tastes incredible, and takes barely any effort. That’s my kind of recipe!

Bacon and Cheese Turnover

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Course: Uncategorized

Servings

6

servings

Prep time

10

minutes

Cooking time

18

minutes

Total time

28

minutes

Flaky puff pastry wraps around crispy smoked bacon, gooey cheddar, and a touch of Dijon mustard these easy bacon and cheese turnovers are ready in under 30 minutes and perfect for brunches, snacks, or party food.

Ingredients

• 1 sheet (320g) ready rolled puff pastry

• 6 smoked bacon rashers (pre grilled for extra crispiness)

• 100g extra mature cheddar, grated

• 1½ teaspoons Dijon mustard

• 1 egg, beaten (for brushing)

Directions

• Preheat oven to 200°C (180°C fan) / 400°F / Gas mark 6. Line a baking tray with parchment paper.
• Unroll the puff pastry and cut into 6 equal squares. Rotate each to look like a diamond.
• If using mustard, spread ¼ teaspoon Dijon mustard in the center of each square.
• Layer each with a grilled bacon rasher and a generous pinch of grated cheddar.
• Brush pastry edges with beaten egg. Fold one corner into the center, then the opposite corner, pinching to seal.
• Brush tops with egg wash and bake for 18 minutes until puffed, golden, and crispy.
  
• Let them cool slightly and serve warm.

Notes

• Add chutney or red pesto under the bacon for extra flavour.
• Freeze for up to 3 months; reheat from frozen in a hot oven.
• Vegetarian option: Use meat-free rashers.

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