These super simple Bacon & Cheese Wraps with Puff Pastry are a homemade version of the cheesy bacon turnovers usually found in sad garages or Greggs. Often found overcooked and dried out, these far superior light and flaky homemade pastries are ready to eat in under 30 minutes!
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This is a recipe that I always stupidly forget to make! Stupid because they’re one of the easiest and tastiest snacks that I know! These bacon pastries are a great way to use up any leftover puff pastry, whether that’s Homemade Puff Pastry (try it!) or the shop bought ready-rolled kind.
Bacon and Mozzarella really is a classic combination and these cheesy pastries take about 10 minutes to assemble and only another 15 minutes to bake. You’ll struggle to get a double cheeseburger at McDonalds in that time nowadays.
I like to keep these pastries nice and simple but as with many of my recipes, there are many ways to fancy them up with the addition of other layers of flavour. Keep scrolling for some more ideas.
One obvious (and vegetarian) option is to try my Puff Pastry Asparagus Wraps which take the same concept but more cheese and less meat. Or, and I very strongly suggest this, make both!
A non-pastry but slightly more eggy alternative would be to make Mozzarella in Carrozza with Prosciutto. Equally as quick. And for something a bit more substantial with bacon and pastry, my Egg & Bacon Pie would fit the bill nicely.
Ingredients for Bacon Mozzarella Pastries
Bacon
There are effectively 4 main types of bacon in the UK. Back bacon and streaky bacon with each being available smoked and unsmoked. I am largely an unsmoked back bacon kind of girl and that is what I have used in these pastries.
I do however also love middle bacon which is essentially back and streaky slices in one piece. As with most things in life – if you have a preference, go with it!
Puff Pastry
You do really want to use puff pastry rather than flaky or shortcrust as the puffiness makes these turnovers not-too-heavy.
You can use my recipe to make your own Homemade Puff Pastry or use shop bought. Use the ready rolled kind and you can whip these up super fast. The all-butter kind is preferable if available and you’re not avoiding dairy.
Cheese
I prescribe the ready grated kind of mozzarella. As with many baked pastry items, whilst fresh mozzarella is a glorious thing, it is also a very wet thing. And that does not make for lovely crisp pastries. The relatively dry slices that you can buy would also be suitable.
If you want to mix it up or prefer a stronger cheesy flavour, you can mix in a cheddar or almost any other cheese you fancy.
Be Flexible
The basic premise of a square of puff pastry wrapped around a meat and cheese can be endlessly adapted. Add a smidge of a sauce like a chutney or pesto and there must be a million combinations.
Chicken, pesto and brie? Chorizo, manchego and red onion? Pepperoni, cheddar and tomato? Or, you could of course….
Make it Vegetarian
You don’t have to wrap a meat and cheese in puff pastry. Why not try a vegetable and a cheese? Mushrooms and blue cheese make a classic combination as would asparagus and mozzarella. Or maybe just a bit of classic cheese and tomato.
As I’ve mentioned above, the obvious veggie alternative is to simply make my Puff Pastry Asparagus Wraps instead.
Make it Vegan
Take it one step further and who said that meat or cheese has to be involved.
Although you can easily substitute. There are many vegan cheeses available now – some of them even melt a little. There are also many varieties of vegan meat substitutes so just try stuffing the pastry with your favourite combo.
And make sure that the puff pastry that you buy is dairy free. Most commercial varieties are (except the all-butter varieties). It’s one of those “accidentally vegan” products.
You will also want to glaze the pastry with something other than egg. Your favourite plant-based milk should do the trick nicely.
Alternatively, if you are looking for a pure vegan puff pastry recipe, you should check out my Vegan Sausage Roll recipe. It’s also a Greggs copycat recipe so you won’t miss out on the bakery experience.
Make it Allergy Friendly
This recipe is free from nuts.
Dairy Free: As I’ve mentioned below, most commercial pastry is dairy free so ensure that the variety you buy is suitable. Substitute in your favourite dairy free cheese and you are good to go.
Egg Free: Use milk to glaze the pastries instead of egg. And make sure that your pastry does not contain egg.
Gluten Free: You can now buy pretty decent gluten free pastry – especially in the freezer section. Ensure that you use a gluten free flour when rolling out if tis needed and you should be grand.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Bacon & Cheese Wraps with Puff Pastry
I line even my non-stick baking trays with parchment or more often than not nowadays, a reusable silicone liner. It is always better to be safe than sorry.
I love my heavy marble rolling pin but any rolling pin will do. I used a roll of cling film for years until I upgraded. Use, rip off the top layer and no washing up is required. Genius really (if not terribly eco friendly)!
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
Get Ahead
These Bacon Mozzarella pastries are great to make ahead of time. They keep really well and are fabulous for snacks during the week or in lunchboxes.
You can fully make them ahead of time then keep in the fridge. Reheat in the microwave or oven or just eat them cold.
Or you can make them up and then freeze just before baking. You will probably wish to freeze them on a baking tray then carefully wrap each in clingfilm before storing in the freezer. I worry that the cheese will fall off if it’s not properly contained! Bake from frozen. They will take slightly longer than the stated baking time.
Leftover Bacon Mozzarella Pastries
If you are not going to eat everything you’ve baked. Freeze them. They freeze perfectly but they will otherwise keep for at least 5 days in the fridge.
Bacon & Cheese Wrap Tips
It isn’t really necessary to make your pastry square entirely neat and square but the finished product will be neater. Don’t stress about it.
Cutting the edges of the pastry squares will help with the rise however. Try to make clean cuts with a big sharp knife as this will allow the pastry layers to expand evenly.
The melty cheese in the middle of the pastries can make it look like the pastry isn’t properly cooked through when it really is. Don’t panic!
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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The Recipe
Bacon & Cheese Wraps with Puff Pastry Recipe
Equipment
Ingredients
- 6 rashers Bacon - thick back bacon or middle
- 320 g Puff Pastry
- 240 g Grated Mozzarella
- 1 Egg
Instructions
- Preheat the oven to 200c or equivalent.
- Line a large baking tray with grease proof paper or a non stick baking mat.
- Start frying 6 Rashers of Thick Back Bacon in a frying pan over a medium heat.
- Meanwhile, unroll a 320g Puff Pastry sheet or roll out pastry into a rectangle around 22cm x 33cm.
- Trim the edges of the pastry and cut it into 6 squares. They don't need to be perfect but the squarer your squares, the easier it will be to form the pastries.
- By this time the bacon should be nearly cooked. Remember it will cook more in the oven so don't take it too far. Take it off the heat and place aside.
- Take one of the pastry squares and either lay it directly on the lined baking tray or a non stick surface. Use a little flour if you need to.
- Lay a bacon rasher diagonally across each pastry square. Tuck any stray bits under itself or cut the rasher to make it fit. I needed to do this as my rashers were very wide.
- Beat 1 Egg and use a pastry brush to coat the exposed pastry corners with egg wash.
- Top the bacon with 40g of Grated Mozzarella Cheese.
- Fold one corner of each pastry square over the top of the bacon and cheese. Fold the second corner to slightly overlap the first. Gently press the corner down to seal.
- Carefully more the folded pastry onto the lined baking tray if needed. Repeat the process with the remaining pastry squares and ingredients.
- Egg wash all the visible pastry.
- Pop the baking tray in the oven for 15 minutes. The pastries are ready when they are a light golden brown.
- Allow them to cool slightly before eating.
Gavin says
I normally shout at the screen when people make so many changes they’re not actually reviewing the recipe, but here goes –
I make my own Tomato Ketchup (don’t judge me) because I like the tang of a spiced vinegar base, I like the fruit of a sharp cooking apple, and I can choose to use waaaaaay less sugar than the commercial brands (I also use dark brown soft sugar – less processed, more ‘butterscotchy/umami’).
Anyway, put a slather of Tom Ketch on the diagonal of the pastry, then the bacon, then the cheese.
Now, what is a tomato’s best friend? Yup, Basil. Tear a few leaves over the cheese before folding over the pastry. Maybe lighten up on the pepper when seasoning, Basil can be quite peppery – if you get good Basil.
Yes, it’s a faff; yes, it is worth it.
Chloe says
Hey look, recipes are a base. They’re there to be followed to the letter for those less confident and wanting to learn basics. And they’re there as a starting point to be adapted for anyone that wants to. That’s why I include a section in most recipes for ways to be flexible and make additions. As someone that often makes their own butter, I’m certainly not going to be over here judging you for making ketchup – although to be honest, I’m a Daddies girl myself! But I love to hear the ways that people have levelled up a recipe and tomato and basil sounds like a perfect pairing with bacon and cheese to me. The only time I get annoyed at a review with changes with when folks change the recipe, it doesn’t work and then they blame the recipe that they didn’t actually follow!!
Janice says
Perfect timing for TV snacks or alternately for feeding children and grandchildren in the summer holidays! I love the bacon and cheese combo and they are so easy to make using your step by step instructions.
Cat | Curly's Cooking says
Bacon, cheese and pastry. YES PLEASE. The petrol station near where I used to work sold a version of these (never this good looking!) and I got into a very bad habit of eating them for a while. I haven’t had one for well over a year so I think its about time I made my own!
Chloe says
They’re always my go to in a garage hot cabinet too! Well maybe a sausage roll too!
Jacqui Bellefontaine says
Firstly Happy New year!
OMG, these look delicious and so easy to make definitely one to try.
Chloe says
So easy! I threw some together with some leftover pastry the other day – so good!
Lou | Crumbs and Corkscrews says
I love these! I’m an absolute sucker for the Prett one with mozzarella and tomato ones, but these with the bacon are a new favourite. That’s New Years breakfast sorted for us!!
Chloe says
You know I’m not sure I’ve ever even thought about putting fresh tomato in! I’ll have to give that one a whirl! Enjoy your breakfast – I think thats a cracking way to start the year!