Bacon and Cheese Turnovers (Puff Pastry)

baconcheeseturnoverspuffpastry Cheese and Bacon Turnovers with puff pastry, some delicious savoury bites that are super easy to make with only 4 ingredients. They make a great snack in between meals, or even an excellent finger food for parties and celebrations.

6 rashers bacon, streaky/back bacon, smoked/unsmoked
1 (320 g) box puff pastry, thawed in the refrigerator overnight
1 cup cheddar cheese, mild or sharp cheddar, freshly grated
1 egg, beaten

Preheat the oven to 415°F (210°C/190°C fan, Gas Mark 6).

Fry the bacon over medium heat until cooked to your preference, remove to a paper towel-lined plate, set aside.

Roll out the cold puff pastry sheet, cut into 6 equal squares. Lay the bacon across the pastry diagonally, top with 1-2 Tbsp. of cheese.

Fold one corner over the cheese and then the other one over the top of that corner. Push the two corners firmly together to prevent them from unfolding during cooking.

Place them on a tray with a gap between them to allow them to puff up.

Beat the egg well, then brush generously over each turnover.

Bake in the preheated oven for 20 minutes, or until the puff pastry is golden brown.

Serve warm.

Makes 6 servings.

Cook's Notes:

If you want more delicate bites to serve at a party, you can chop up the bacon and cut the pastry into smaller squares, so you will end up with more bites, but obviously smaller ones.
Using a whole egg just to brush the pastry does seem like a waste, as you only need a little bit of it, but I find that the pastry doesn't get the same vibrant golden colour without the egg wash.
Bacon: You can use streaky bacon or back bacon, smoked or unsmoked? The choice is yours. You can even buy ready-cooked crispy bacon rashers if you wanted to speed up the process.
Cheese: We use mild-medium cheddar for the kids and a mature cheese for the adults to give a richer taste. Try either Cheddar, Monterey Jack, Havarti, Colby, Gruyere or Gouda. You could even do a combo of two kinds of cheeses. For the best melting results, the cheese should be grated.
Storage: Any leftovers should be kept in an airtight container or sealed bag, and kept in the fridge for up to 2 days. They can be eaten cold or reheated.
Freezing: These cheese and bacon wraps are ideal for making ahead and freezing ready to cook from frozen when you want them. Cook them as instructed, freeze them as soon as they have cooled. Then cook them from frozen in the oven at 400°F (200°C/180°C fan, Gas Mark 6) for 25-30 minutes.