Cheese & bacon turnovers

Contains pork – recipe is for non-Muslims only

Make some moreish cheese and bacon turnovers for lunch, a picnic or buffet, and add a dollop of mustard if you like. They’ll keep for up to three days

Prep:10 mins
Cook:20 mins

Serves 6
Easy

Nutrition per serving

kcal 366
fat 27g
saturates 13g
carbs 17g
sugars 0g
fibre 2g
protein 13g
salt 1.52g

Ingredients

1 sheet ready-rolled puff pastry
3 tbsp soft cheese
1 tsp Dijon mustard (optional)
6 rashers dry-cured smoked bacon
100g mature cheddar, gruyère or Swiss cheese, grated
1 egg, beaten

Method

Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.
Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.