Bacon & Cheese Wraps with Puff Pastry Recipe

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Bacon & Cheese Wraps with Puff Pastry Recipe

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!

5 from 7 votes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings

Author Chloe

Equipment

Baking Tray - Large

Baking Paper/Parchment

Silicone Pastry Brush

Mixing Bowl - Extra Small

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.
Alternatively you can air fry the bacon - instructions here >>> How to Air Fry Thick Back Bacon
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.
If you are working in a warm environment, you should put the pastry squares back in the fridge and bring them out one at a time to build the pastries, this will stop it from starting to overheat and become difficult to handle.
By this time the bacon should be nearly cooked. Remember it will cook more in the oven so don't take it too far unless you like your bacon extra crispy. Take it off the heat and place aside. If possible, it is a good idea to allow it to cool a little before adding to your pastry etc.
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.

Nutrition (Approx)