These cheese and bacon turnovers are loosely based on a pastry from Greggs, mine turns up the flavour with a big dollop of Branston Pickle.
Puff pastry squares are topped with sharp cheddar cheese, small chunk pickle, and smoked streaky bacon. Then they are folded, brushed with egg, and baked until golden!
Cheese and Bacon Puff Pastry
It is very easy to be snooty about food, we all probably have places that we consider “beneath” consideration when it comes to places to eat.
I reckon the ubiquitous workplace lunch option, Greggs, is one that ranks pretty highly on the list of places that many Brits are snooty about.
Whilst I am not averse to indulging in a quick pasty whilst I am out shopping, I usually add my own spin to their ideas.
These cheese and bacon turnovers are my interpretation of their similarly titled “slice”.
My version uses some wonderfully sharp vintage cheddar cheese, smoked streaky bacon, and of course puff pastry.
Mine pack a wee surprise though, sandwiched between the bacon and cheese is some Branston pickle, I love the stuff and for me, it makes this recipe really special!
Frequently Asked Questions
Is it okay to use store-bought puff pastry?
Oh gosh yes!
I have made proper puff pastry once and whilst it made me feel incredibly smug and it was a fulfilling experience, I will not be doing it again!
You can make these with homemade rough puff pastry, but I always buy ready-rolled puff pastry!
Can I use different types of cheese?
Yes, but you do want something that can stand up to the boldness of the Branston pickle.
Sharp cheddar is the obvious choice, but other good options include, Wensleydale and Lancashire are good options. Mainly because they add a wonderful tartness that contrasts with the salty bacon and sweet chutney.
Do I have to use streaky bacon?
No, you can swap streaky for back bacon if you wish.
How long will these save?
They will last for 2-3 days in the fridge, although I think they are at their best in the first day or two.
They can be eaten cold or gently warmed. I find the best way to warm them is for 3-5 minutes in an air fryer at 180°C or 350°F.
I would normally use this section to discuss serving suggestions for a dish. However this is a simple lunchbox filler that is wonderfully versatile, so here are a few alternatives to cheese and bacon turnovers that are jaw-droppingly good!
- Bacon, brie, and cranberry sauce. A sandwich filling that I remember being popular in the 90’s, but it is genius in these turnovers.
- Stilton, ham, and sticky port onions. This is a glorious combination and if you want a recipe for the onions check out my lambs liver and port onions recipe. You could also use a store-bought red onion chutney.
- Goats cheese, bacon, and tomato chutney. More classic flavours and a tomato chutney is perfect with the salty and sour goats cheese.
- Cheddar cheese, ham, and piccalilli. Piccalilli is one of those things that tends to divide opinion, but if you live it then you will love this take on these turnovers.
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- Baking tray.
- Kitchen knife or pizza cutter.
- Small bowl to beat the egg.
- Pastry brush.
- Weighing scales and or measuring spoons.
Greggs the bakers have become a British "institution" and these cheese and bacon turnovers are loosely based on one of their most popular pastries.
- 320g (1 Pack) Ready Rolled Puff Pastry
- 240g (12 Rashers) Smoked Streaky Bacon
- 100g (1 Cup) Sharp Cheddar Cheese
- 180g (½ Cup + 1 Tbsp) Small Chunk Branston Pickle
- 1 Egg
- Sprinkle of Coarse Sea Salt
- Grate the cheddar cheese.
- Roll out the puff pastry and cut it into 6 equally sized squares, I use a pizza cutter to do this.
- Place a puff pastry square like a diamond and sprinkle the cheese from one corner to the next along the centre of the pastry.
- Add 1½ tablespoons of pickle along the cheese.
- Layer on two of the bacon rashers then bring the two corners up and pinch well to prevent the turnovers from opening whilst they are baking. Repeat this process with the remaining 5 squares of pastry.
- Beat the egg then brush the turnovers and sprinkle the pastry with a little coarse sea salt.
- Bake for 15-17 minutes at 220°C or 430°F and allow to cool for 5 minutes before serving.
Amount Per Serving: Calories: 364Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 92mgSodium: 1110mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 22g
Calorific details are provided by a third-party application and are to be used as indicative figures only.