These simple to prepare Bacon and Cheese Turnovers are so incredibly delicious! Just five ingredients are all that is needed to make these tasty savoury treats. Crispy, flaky puff pastry is filled with caramelised bacon and lots of cheese. Perfect on their own as a snack or appetiser, or serve with a bowl of soup!
Why we love this recipe:
A favourite staple ingredient to have on hand is puff pastry. The options and ways in which to use it are endless. It is ideal for easy entertaining and works well in both sweet and savoury preparations.
My Bacon and Cheese Turnovers are a favourite savoury puff pastry recipe.
You will love this recipe because:
- It makes an easy, light lunch or appetiser – serve with a green salad on the side or with a bowl of soup for a complete meal.
- It contains just five ingredients and is full of flavour.
- The quantities can easily be multiplied to feed a crowd, making it ideal for entertaining.
- It can be made in advance – simply reheat prior to serving, or enjoy the Bacon and Cheese Turnovers at room temperature.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Puff pastry – we use frozen shop bought butter puff pastry for this recipe.
Bacon – use good quality bacon with great flavour. Leftover ham can also be used in this recipe.
Cheddar cheese – for freshness and the best taste, we recommend grating your own.
Dijon mustard – adds a great base to the pastry and works well with the bacon and cheese.
Egg – for brushing the pastry edges and top.
Step by Step Instructions:
Start by preheating your oven and preparing your baking tray.
- In a small frying pan over medium high heat, cook the chopped bacon until slightly golden. Set aside to cool.
- Place your defrosted pastry sheet on top of the prepared baking tray. Spread the mustard on the pastry, leaving a 1cm border around the edge. Cut the pastry into four even squares.
- Divide the cooled bacon mixture between the four squares and place in the centre of each square.
- Top with the grated cheese. Brush the edge without the mustard with beaten egg. Fold over the pastry to form a triangle, being careful to keep the mixture away from the edges.
- Crimp the edges to seal with a fork. Brush the top of each triangle with egg wash, and top with the additional grated cheese.
- Bake for 15 minutes, or until the pastry is golden brown and cooked through. Allow to cool slightly before serving.
Tips for Success and FAQs:
When a dish contains so few ingredients, it is imperative to use the best quality produce available, for the optimal flavour.
Ensure whilst you are working with your puff pastry that it remains cold. This will give you the best flaky pastry once baked. Return your uncooked pastry to the fridge to chill if it is becoming too soft.
They are delicious fresh from the oven, but can also be prepared a day in advance. Reheat before serving or serve at room temperature.
Allow them to cool completely and store in an airtight container in the refrigerator for up to 3 days. Use some parchment paper if placing the turnovers in layers to ensure they do not stick together.
Yes, the Bacon and Cheese Turnovers can be frozen. Allow them to cool completely, and wrap in some cling film before storing in an airtight container to avoid freezer burn. They can be kept frozen for up to two months.
More delicious recipes for you to try:
Here are some more of our favourite savoury puff pastry recipes for you to try:
- Blue Cheese Puff Pastry Tarts
- Easy Vegetarian Pasties
- Ham and Cheese Hearts
- Tomato Tart
- Tuna Puff Pastry Pinwheels
- Mini Bacon and Onion Pasties
You can also view our complete collection of Savoury Puff Pastry Recipes.
There is something irresistible about these Bacon and Cheese Turnovers. They are perfect to serve as appetisers when entertaining or as a side dish to a salad or comforting bowl of soup.
I would love to hear from you when you have given them a try!
Bacon and Cheese Turnovers
- 1 sheet butter puff pastry See Note 1
- 170 g (6 oz) bacon – cut into 1cm (.5 inch) cubes
- 80 g (3 oz) cheddar cheese – grated
- 1 tablespoon Dijon mustard See Note 2
- 1 egg – beaten, for egg wash
- 20 g (1 oz) cheddar cheese – grated
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- Preheat your oven to 200 degrees C (390 F).Line a baking sheet with parchment paper.
- In a small frying pan over medium heat, cook the chopped bacon for about 8 minutes, or until lightly golden. Set aside to cool.
- Place your pastry sheet on the lined baking tray.
- Spread the mustard on the pastry, leaving a 1 cm (.5 inch) border around the edge.
- Cut the pastry into four even squares.
- Divide the cooled bacon mixture between the four squares and, place in the centre of each square.
- Top the bacon mixture with the grated cheese.
- Brush the edge without the mustard with beaten egg. Fold over the pastry to form a triangle, being careful to keep the mixture away from the edges.Crimp the edges of the pastry with a fork to seal it.
- Brush the top of each triangle with egg wash, and top with the additional grated cheese.
- Bake for 15 minutes, or until the pastry is golden brown and cooked through.Allow the pastries to cool slightly for a few minutes before serving.
- My puff pastry sheet measured 24 cm X 24 cm (9 ½″) square. If the puff pastry defrosts before you have prepared the filling, place the puff pastry in the refrigerator until ready to use. It must remain chilled.
- The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurements if necessary.
- Please note, the nutritional information is based on one turnover. The nutritional information is an estimate only.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Simple & delicious. Very Moorish 🙂
Thank you so much, Brian 🙂
Do yourself a favor and make these bacon and cheese turnovers! I served this with your roasted red pepper soup and it was amazing! It’s great for dipping into soups or as an appetizer. I added some freshly cracked black pepper in the filling. Delicious!
Hi Stephanie, thank you for your fantastic feedback on our Bacon and Cheese Turnovers. I am delighted to hear that they were a great accompaniment to our Roasted Red Pepper Soup. 🙂
I love this recipe it is so delicious and so easy to make.
Hi Amy, I am so pleased that you enjoyed the Bacon and Cheese Turnovers. Thank you for letting me know. 🙂
delish! i make a similar idea with pastry and a bacon and cheese filling. i cover a sheet of pastry with the filling, then put on another layer of pastry and cut it up with a ravioli cutter and bake.
Hi Sherry, that is a very inventive method for cutting up the pastry. Thank you for passing it on. 🙂
These were such a hit with my family! I followed the recipe exactly except substituted whole grain mustard since I didn’t have dijon. Still wonderful and flakey! I highly recommend this!
Hi Sandra, I am so pleased that the Bacon and Cheese Turnovers were a hit with your family. Thank you so much for letting me know. 🙂