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Close up image of turnovers on a plate.

Bacon and Cheese Turnovers

Emily
These bacon and cheese turnovers are sure to be a hit at your next party.
Whether it's game day, Christmas, or a simple picnic, these cheese and bacon turnovers are something you just have to make.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
ESTIMATED COST : $8.75 or $1.09 a turnover
Course Appetizer, Main Course
Cuisine Western
Servings 8 turnovers
Calories 246 kcal

Ingredients
  

  • 1 tablespoon Vegetable Oil
  • 130 grams (4.60 ounces) medium Brown Onion, sliced
  • 1 tablespoon Balsamic Vinegar
  • Salt and Pepper to taste
  • 8 Pieces (200 grams, 7.05 ounces) Bacon. Rasher or short cut
  • ¾ cup (170 grams, 6 ounces) Cheddar Cheese Grated. Or you could use another cheese like mozzarella.
  • ½ cup (40 grams, 1.41 ounces) Green Onions (Spring Onions) Finely chopped
  • 2 sheets Ready Rolled Puff Pastry we used 23.5 cm x 23.5 cm (9.25 x 9.25 inches in size)
  • 1 Egg beaten
  • Sesame Seeds optional

Instructions
 

Making The Filling

  • Heat vegetable oil in a medium sized frying pan over medium heat. Once hot, add the sliced onions and fry until they start to soften and caramelize.
    This should take about 10 to 15 minutes. Then add the balsamic vinegar, and salt and pepper to taste. Cook for a further 1 to 2 minutes. Turn off heat, remove from pan, and allow to cool completely.
  • In the same frying pan, cook bacon over medium heat for 2 to 3 minutes or until they start to brown. See note 1.
    Turn off heat and set aside, allow to cool completely.
  • In a small bowl mix the grated cheese and finely chopped green onions together. Set aside.

Putting It All Together

  • Defrost your puff pastry sheets (see note 2), preheat your oven to 200°C (400°F), and line a baking tray with parchment paper.
  • Once defrosted, cut each sheet of puff pastry in half lengthwise, and in half horizontally.
    You should end up with 4 squares (per sheet of puff pastry, about 12cm x 12cm or 4.70 inches x 4.70 inches). Remove puff pastry from any wrapping.
  • Place one square on your work bench so that the point is at the top and at the bottom (facing towards you).
    In the centre of the square, add some onions, then place a piece of bacon, and then top with some of the cheese and green onion mixture. Do not overfill your pastry.
  • Bring the left corner towards the centre of the square.
    Brush with a bit of beaten egg. Then bring the right corner towards the centre of the square and place it slightly over the left corner. Pinch together.
  • Repeat steps 3 to 4 for remaining ingredients.
  • Place turnovers on lined baking tray. Brush with egg wash and sprinkle sesame seeds on top (optional).
  • Place in preheated oven and bake for about 15 to 20 minutes or until golden brown and the pastry is cooked.
    Remove from oven and allow to cool. See note 3.

Notes

  1. You don’t want to cook your bacon until crisp because when you bake it in the oven you may find it becomes too dry.
  2. Puff pastry bakes better when it is chilled. Don’t allow your puff pastry to become too warm or come to room temperature. If by the time you have wrapped your turnovers you find your pastry has come to room temperature, you can place them in the fridge for about 30 minutes or until chilled. Then bake them.
  3. The turnovers will start to crisp as they cool.
We used ready rolled puff pastry that was 23.5 cm x 23.5 cm (9.25 x 9.25 inches) in size. Remember to remove any wrapping from the puff pastry before use.

Nutrition

Serving: 1 turnoverCalories: 246kcalCarbohydrates: 3gProtein: 14gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 49mgSodium: 711mgPotassium: 195mgSugar: 1g
Nutrition Disclosure
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