Bacon/ Cheese

Cheese and Bacon Turnovers

November 13, 2019 by Chris Collins

Looking for a delicious and easy after school snack? Look no further than these Puff Pastry Cheese and Bacon Turnovers!

For my UK readers out there, these are just like the ones from Greggs, but with a secret ingredient they’re 10x more delicious. Yeah, I went there 🤣

closeup over cheese and bacon turnover with focus on bacon

Cheese and Bacon Turnovers

For those of you not in UK, these are essentially very similar to a popular pastry served at the largest bakery chain in the UK. Simply cheese and bacon wrapped in a blanket of puff pastry. Simple, yet outrageously delicious. Because really, who can turn down cheesy bacon pastry?! Certainly not me, clearly.

Any who, these are awesome for so many different reasons. But here’s just a few:

  • Easy – Literally no cooking ability required.
  • Quick – The only thing better than food is fast food.
  • Delicious – A game changing ingredient that’ll take these to the next level 😏

holding cheese and bacon wrap pastry to camera with more blurred underneath

The Magic Ingredient!

Look, don’t get me wrong, cheese, bacon and puff pastry is a combo to die for. BUT, there’s definitely room for more. 

Caramelized Onions

All up in my face. Oh yes. Bacon and onion? Yep. Cheese and Onion? Yep. It all just makes sense. Also, the sweetness from the onions balances out the saltiness of the bacon nicely. 

To keep in theme of ‘quick and easy’ I recommend making a big batch of caramelized onions, just so you can scoop them out as you need. So do check out my full post on How to make Caramelized Onions. But for now – 

How to Caramelize Onions (quick summary)

  1. Add onions to a pan of olive oil and fry low and slow.
  2. Add balsamic vinegar, sugar and seasoning.
  3. Continue to fry on low heat until sweet, soft and sticky.

How to caramelize onions - 3 step by step photos

Cheese and Bacon Puff Pastry

One of your main ingredients is of course puff pastry. Definitely keeping in with the theme here, we will NOT be making our own puff pastry. That wouldn’t make for a very convenient after school snack 🤣 As such, pre-made from the store works just fine.

I recommend getting a pre-rolled puff pastry, just so you know you’re going to get even slices. If you’ve got a slab of pastry, just make sure you roll it out to 14″x9″ (35.5cmx22cm).

Alongside the ingredients we’ve discussed, all you’ll need is an egg for egg wash.

How to make Cheese and Bacon Turnovers (quick summary)

  1. Roll out pastry.
  2. Divide into 8.
  3. Add onions.
  4. Top with cheese and bacon.
  5. Fold in and pinch sides together.
  6. Brush with egg wash and bake.

How to make cheese and bacon turnovers - 6 step by step photos

What Cheese to use – I recommend a nice sharp cheddar, just to add a punch of flavour. There aren’t many ingredients here so it’s important to bring out the best in each one.

And there we have it! Easy right? Just quickly, if you like the look of these I know you’ll love these other recipes!

Savoury Puff Pastry Recipes

Okay, let’s tuck into this cheese and bacon puffs recipe, I’m getting hungry all over again 😋

overhead shot over Cheese and Bacon Puff Pastry Rolls fresh out the oven

How to make Cheese and Bacon Turnovers (Full Recipe & Video)

closeup over cheese and bacon turnover with focus on bacon

Cheese and Bacon Turnovers

Looking for a delicious and easy after school snack? Look no further than these Puff Pastry Cheese and Bacon Turnovers! I recommend making a big batch of caramelized onions beforehand, just so you can scoop them out when needed. As such, timing below is assuming the onions are made in advance. Recipe for them still included.
5 from 11 votes
Print Pin Rate
Servings (click & slide): 8 turnovers
Course: Lunch / Snack
Cuisine: British
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories per serving: 395kcal
Cost per serving: £1 / $1


  • Large Frying Pan & Wooden Spoon
  • Sharp Knife & Chopping Board
  • Greased Baking Tray
  • Small Pot and Brush (for egg wash)

Ingredients (check list):


  • 1 sheet of Puff Pastry (see notes)
  • 8 rashers of Streaky Bacon (see notes)
  • 4 square slices of Sharp Cheddar Cheese, halved
  • 1 Egg, beaten (for egg wash)

Caramelized Onions

  • 1lb / 500g Red or White Onion, finely sliced
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Brown Sugar
  • 1 tbsp Olive Oil
  • Salt & Black Pepper, to taste


  • Add 1 tbsp olive oil to a large frying pan over medium heat and add 1lb/500g sliced onions. Fry until they start to soften and caramelize (10-15mins), then add 1 tbsp balsamic vinegar, 1 tbsp sugar and salt & pepper to taste. Turn heat to low and continue caramelizing for another 20mins, or until super soft and sticky. The aim of the game is to fry low and slow, don't let them catch and start to char at any point.
  • Roll out your sheet of pastry on a floured surface and divide into 8. Take one section and slant it so a corner is at the top and bottom. Place a spoonful of onions in the centre, top with a slice of cheese, then a slice of bacon. Make sure the onions are hidden otherwise they'll burn.
  • Fold in one corner, gently wet with your finger, then fold in over the second corner. Very tightly pinch together so they don't unfold in the oven, then brush with egg wash. See video for guidance on this section.
  • Pop in the oven at 390F/200C for 15-20mins or until deep golden and crispy. Allow to rest and cool for 5mins, this will allow the final bit of steam to escape and help them crisp up (they might be slightly soft when they first come out).

Quick 1 min demo!


a) Puff Pastry - The size you want the pastry (before dividing in 8) is 14"x9" (35.5cmx22cm). The weight of each pastry sheet (before dividing) is 320g/11.3oz, so if you are buying puff pastry that is not pre rolled (i.e a slab of pastry) make sure you are using that much weight and roll out to the dimensions above.
b) Caramelized onions - I recommend making a big batch of these in advance to save time, so do check out my full post on How to make Caramelized Onions! If you want to leave out the onions and just do cheese and bacon you can absolutely do that.
c) Bacon - Streaky bacon is great because it's quite thin, so it cooks at the same rate as the pastry. If you've got a larger/thicker cut of bacon consider frying for a couple of minutes before to part-cook it. Feel free to double up on the bacon if you wish - I just recommend slicing off some fat or using leaner bacon, otherwise the excess fat will make the insides go a little soggy.
d) Cheese - As there is only a few ingredients, I recommend a nice strong cheddar to punch a bit of flavour in there. However, do use a cheese of choice if you're not keen on sharp cheddar.
e) Prep Ahead - Fold and leave off egg wash, then tightly cover in the fridge overnight. Brush with egg wash and pop in the oven, adding on a few more mins cooking time if baking straight from the fridge.
f) Make Ahead/Freezing - Allow to completely cool then tightly cover in the fridge for 2-3days or in the freezer for up to 1 month. Reheat in the oven at 180C/356F straight from the fridge until piping hot and crispy again. Can also bake from frozen at the same temp, or thaw in the fridge and bake from there.
g) Calories - Per turnover.


Nutrition Facts
Cheese and Bacon Turnovers
Amount Per Serving
Calories 395 Calories from Fat 252
% Daily Value*
Fat 28.03g43%
Saturated Fat 7.15g36%
Trans Fat 0.166g
Polyunsaturated Fat 2.453g
Monounsaturated Fat 11.629g
Cholesterol 91mg30%
Sodium 267mg11%
Potassium 214mg6%
Carbohydrates 26.32g9%
Fiber 1.7g7%
Sugar 5.03g6%
Protein 9.76g20%
Vitamin A 200IU4%
Vitamin C 4.6mg6%
Calcium 125mg13%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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