These Bacon and Cheese Turnovers couldn’t be more delicious! This recipe is for store-bought flaky puff pastry filled with fried bacon pieces and onions, a mix of two cheeses, and topped with sea salt and caraway seeds.
I love making these cheesy bacon turnovers for a weekend brunch or they make a great snack when tasked with bringing something along for a picnic or garden party. They can be served as a delicious appetizer, school snack, or as a meal with a side salad and drizzle of balsamic vinegar or a spoonful of chilli jam.
If you love easy recipes that are perfect for effortless weekend bakes then you have to try out this recipe for Puff Pastry Nutella Croissants or this recipe for a Ham and Cheese Croissant Bake.
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Ingredients
To make these delicious savoury turnovers you will need the simple ingredients listed below. When baking remember to always use fresh quality ingredients.
- Store-bought butter puff pastry
- Bacon
- Onion
- Butter
- Cheddar cheese
- Gruyere cheese
- Dijon mustard
- Egg
- Caraway seeds
- Flaked sea salt
- Pepper
Puff pastry – this recipe uses store-bought puff pastry, you can find this in the frozen section of a grocery store. Let the pastry defrost at room temperature before using it, if you don’t allow the pastry to warm it will crack when you unroll it. Frozen puff pastry can usually be bought in sheets or rolled up, for this recipe sheets are easier, but either will work.
Bacon – for this recipe, I used diced wood-smoked bacon, you can do the same or use strips of back or streaky bacon and dice the bacon before frying.
Cheese – this recipe uses a mixture of mature cheddar cheese and gruyere cheese for a great cheesy flavor. Use the same combination, or choose a different cheese that you prefer that will also give a delicious flavor to these turnovers.
Eggs – you will need an egg for the egg wash, brushing the pastry with an egg wash before baking ensures a golden turnover once they’re done baking.
Flaky sea salt – before baking I like sprinkling a few flakes of sea salt over the turnovers. This really adds to the flavor of the bake.
Caraway seeds – I love the taste of caraway seeds and sprinkling them over the turnovers before baking is optional but highly recommended!
See the recipe card for quantities.
Instructions
To make this delicious bacon cheese turnovers recipe, follow the simple steps below.
Instructions for filling
STEP 1: Preheat the oven. Preheat the oven to 200°C (390°F) and line one large baking sheet with parchment paper.
STEP 2: Fry onions and bacon. Add the butter to a large frying pan set over medium-high heat, add the bacon, and fry it until slightly crispy. Remove the bacon and allow it to cool. In the same pan over medium heat add the onions and fry until translucent and soft, set aside to cool. Once cool, chop up the onions and bacon into smaller pieces.
STEP 3: Make the filling. To a large bowl, add the cooled crispy bacon, onion, mustard, and grated cheese and season to taste with salt and pepper. Stir until well mixed.
Instructions for shaping
STEP 1: Roll out the puff pastry sheet. On a clean work surface or cutting board dusted lightly with cake flour, remove the puff pastry from its packaging and place the sheet of puff pastry on your work surface. Use a rolling pin to lightly roll out the pastry to ensure it is flat if needed.
STEP 2: Cut squares. Use a ruler and sharp knife or pizza cutter to divide the puff pastry sheets into 8 equal squares of 10cm.
STEP 3: Fill the squares. Spoon about a tablespoon and a half of filling into the centre of the square.
STEP 4: Fold the squares. Lightly beat the egg in a small bowl and use a pastry brush to brush the edges of the pastry squares. Fold one corner of the pastry diagonally over to create a triangle. Ensuring that the filling stays in the middle.
STEP 5: Crimp the edges. Once you have lined up the edges of the triangle use a fork to crimp the two layers closed.
STEP 6: Egg wash. Use a pastry brush to brush the top of the pastry with the egg wash and then use a sharp knife to cut two small slits on the top of the triangle. Sprinkle with caraway seeds and flaked sea salt.
STEP 7: Bake. Bake the turnovers in a preheated oven for 40 minutes or until golden brown. Serve and enjoy!
Hint: You want to cram as much filling into the center of the puff pastry squares as you can while still being able to fold the dough over.
Variations
This recipe can easily be made vegetarian by leaving out the bacon, the cheese and onion mix will give the turnovers enough flavor.
Equipment
You don’t need any fancy equipment to make this bacon turnovers recipe, just a large oven tray, pizza cutter or sharp knife, and a pastry brush for the egg wash.
Storage
These cheesy savory turnovers are best when eaten soon after baking! I doubt you’ll have any leftovers but if you do, choose to store them in an airtight container at room temperature for about 2 days after baking. Reheat them in the oven for 5 to 10 minutes before serving them again.
You can freeze these bacon and cheese turnovers before or after baking them. Wrap them individually in plastic wrap and freeze for up to 2 months. Bring to room temperature before reheating or baking.
Top tip
For the best results, follow my top tips below.
- Check the true temperature of your oven with an oven thermometer before baking.
- Spread the turnovers across the baking tray as they will grow when baking.
- These turnovers are best eaten soon after baking.
FAQ
Either will work for this recipe, but sheets will make it easier.
Puff pastry needs a high heat to bake properly, if the oven isn't set right the center of the turnovers could still be doughy and uncooked after 40 minutes.
Related
Looking for other recipes like this? Try these:
These bacon cheese turnovers are absolutely delicious and make the perfect breakfast! The combination of flaky pastry, sharp cheddar cheese, and smokey bacon is an absolute winner.
If you make this recipe and love it – please leave a comment and star review below, I would love to hear from you!
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Happy Baking
With Love,
Kitty
📖 Recipe
Bacon and Cheese Turnovers
Equipment
- 1x large baking tray
Ingredients
- 2x 250g puff pastry sheets
- 1 egg
- 2 teaspoon butter for frying
- 100 g bacon diced
- ½ onion diced
- ½ teaspoon fresh thyme
- 1 tablespoon Dijon mustard
- 50 g cheddar cheese grated
- 30 g gruyere cheese
- 1 teaspoon caraway seeds
- sea salt and pepper to taste
- flour for dusting
Instructions
- Preheat the oven to 200°C (390°F) and line one large baking sheet with parchment paper.
- Add the butter to a large frying pan set over medium-high heat, add the bacon, and fry it until slightly crispy. Remove the bacon and allow it to cool. In the same pan over medium heat add the thyme and onions and fry the onions until translucent and soft, set aside to cool.
- To a large bowl, add the cooled crispy bacon, onion, mustard, and grated cheese and season to taste with salt and pepper. Stir until well mixed.
- On a clean work surface or cutting board dusted lightly with cake flour, remove the puff pastry from its packaging and place the sheet of puff pastry on your work surface. Use a rolling pin to lightly roll out the pastry to ensure it is flat if needed.
- Use a ruler and a sharp knife or pizza cutter to divide the puff pastry sheets into 8 equal squares of 10cm.
- Spoon about a tablespoon and a half of filling into the centre of the square.
- Lightly beat the egg in a small bowl and use a pastry brush to brush the edges of the pastry squares. Fold one corner of the pastry diagonally over to create a triangle. Ensuring that the filling stays in the middle.
- Once you have lined up the edges of the triangle use a fork to crimp the two layers closed.
- Use a pastry brush to brush the top of the pastry with the egg wash and then use a sharp knife to cut two small slits on the top of the triangle. Sprinkle with caraway seeds and flaked sea salt.
- Bake the turnovers in a preheated oven for 40 minutes or until golden brown. Serve and enjoy!
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