Cheese and Bacon Turnovers

Bacon and cheese is one of the best combo you could possibly come up with, and the good thing about it is that it tickles the taste buds of absolutely everyone in the family, from little to big ones.

Whether you make these delicious bites for the afterschool snack, picnic, or lunch box, or you serve them as party food, you know you can't possibly go wrong with them. As soon as the bacon is ready, assembling and baking them takes no time at all.

I chose regular bacon for my turnovers, but you can't go wrong with smoked or streaky bacon either. It's just a matter of preference here. My go to cheese when it comes to savoury dishes is the good old cheddar cheese, but use any other cheese you have around too.

Puff pastry is just brilliant, easily available, no need to make your own (who has time anyway?!), and it turns into a delicious golden colour and flaky goodness that's hard to resist. You could try shortcrust pastry too I suppose, again, it's a matter of choice here.

Ingredients used

• bacon - I used regular bacon rashes and fried them in a pan over a medium heat, but you can also bake or grill them
• cheddar cheese - grated
• puff pastry - buttery ready-rolled is the best, all you have to do is cut it into squares and you are good to go
• egg - for brushing the pastry for a delicious golden colour

Step-by-step photos and instructions

• heat up a frying pan over a medium heat
• add the bacon rashes and fry on both sides until cooked through - work in batches until the rashes are used up
• transfer them to a plate lined with kitchen paper to absorb some of the extra grease that came out from the bacon
• cut the puff pastry into 6 squares, place a bacon rash in the middle of each square, top with grated cheese, and told over
• brush with beaten egg and bake in the preheated oven at 190 degrees Celsius (375 Fahrenheit) for 20 minutes or until golden

Expert tips

If you want more delicate bites to serve at a party, you can chop up the bacon, and cut the pastry into smaller squares, so you will end up with more bites, but obviously smaller ones.

Using a whole egg just to brush the pastry does seem like a waste, as you only need a little bit of it, but I find that the pastry doesn't get the same vibrant golden colour without the egg wash.

Instead it's a rather pale colour that it's ok if you serve the bites for family only, but for party food, I'd definitely recommend brushing them with egg before baking.

Other puff pastry savoury bites