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We cannot get enough of these in our house – this recipe is helping us to survive lockdown! 😉 The amounts here will make 8 turnovers so I tend to halve it and make 4 at a time, using the rest of the pastry and ingredients to make another batch for lunch the following day.
If your packet of bacon has 10 rashes – use 8 for this and the last 2 for a batch of delicious crustless mini quiches.
1 x 375g packet of gluten-free ready rolled puff pastry
8 slices of bacon (I prefer smoked bacon)
50g cheese, grated (Double this if you want them really cheesy!)
Remember to get the pastry out of the fridge a good 15 minutes before you need it. Preheat the oven to 220°C / Fan 200°C / Gas 7 and line a baking tray with baking paper.
Unfold the pastry and cut it into 8 equal sections. (If you’re only making 4 turnovers, first cut the pastry in half and pop the rest back into the fridge for the following day.) Place each section onto a tray with space around it, and a put a slice of bacon diagonally on each piece.
Then sprinkle on the cheese and fold the corners of the pastry over to meet in the middle, crimp with a fork. Bake for 15-20 minutes until the pastry is brown, the cheese is melted and the bacon is cooked.
For a special twist…
This recipe is great with caramelised onions too. Just put a spoonful onto the pastry before you top with the bacon and cheese.
How to Caramelise Onions:
Add 500g of finely sliced onions to a pan with 1 tbsp olive oil and fry on low for 10-15 mins. Then add 1 tbsp balsamic vinegar, 1 tbsp sugar and salt & pepper to taste. Turn the heat down very low and continue caramelising for another 20mins, or until super soft and sticky.