These super simple Bacon & Cheese Wraps with Puff Pastry are a homemade version of the cheesy bacon turnovers usually found in sad garages or Greggs. Often found overcooked and dried out, these far superior light and flaky homemade pastries are ready to eat in under 30 minutes!
Make Bacon & Cheese Wraps into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
Ingredients for Bacon Mozzarella Pastries
There are effectively 4 main types of bacon in the UK. Back bacon and streaky bacon with each being available smoked and unsmoked. I am largely an unsmoked back bacon kind of girl and that is what I have used in these pastries.
I do however also love middle bacon which is essentially back and streaky slices in one piece. As with most things in life – if you have a preference, go with it!
You do really want to use puff pastry rather than flaky or shortcrust as the puffiness makes these turnovers not-too-heavy.
You can use my recipe to make your own Homemade Puff Pastry or use shop bought. Use the ready rolled kind and you can whip these up super fast. The all-butter kind is preferable if available and you’re not avoiding dairy.
I prescribe the ready grated kind of mozzarella. As with many baked pastry items, whilst fresh mozzarella is a glorious thing, it is also a very wet thing. And that does not make for lovely crisp pastries. The relatively dry slices that you can buy would also be suitable.
You can find more recipes featuring mozzarella in my collection of The Best Mozzarella Recipes.
If you want to mix it up or prefer a stronger cheesy flavour, you can mix in a cheddar or almost any other cheese you fancy.Print
Bacon & Cheese Wraps with Puff Pastry
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Breakfast
- 6 rashers Bacon – thick back bacon or middle
- 320 g Puff Pastry
- 240 g Grated Mozzarella
- 1 Egg
Preheat the oven to 200c or equivalent.
Line a large baking tray with grease proof paper or a non stick baking mat.
Start frying 6 Rashers of Thick Back Bacon in a frying pan over a medium heat.
Meanwhile, unroll a 320g Puff Pastry sheet or roll out pastry into a rectangle around 22cm x 33cm.
Trim the edges of the pastry and cut it into 6 squares. They don’t need to be perfect but the squarer your squares, the easier it will be to form the pastries.
By this time the bacon should be nearly cooked. Remember it will cook more in the oven so don’t take it too far. Take it off the heat and place aside.
Take one of the pastry squares and either lay it directly on the lined baking tray or a non stick surface. Use a little flour if you need to.
Lay a bacon rasher diagonally across each pastry square. Tuck any stray bits under itself or cut the rasher to make it fit. I needed to do this as my rashers were very wide.
Beat 1 Egg and use a pastry brush to coat the exposed pastry corners with egg wash.
Top the bacon with 40g of Grated Mozzarella Cheese.
Fold one corner of each pastry square over the top of the bacon and cheese. Fold the second corner to slightly overlap the first. Gently press the corner down to seal.
Carefully more the folded pastry onto the lined baking tray if needed. Repeat the process with the remaining pastry squares and ingredients.
Egg wash all the visible pastry.
Pop the baking tray in the oven for 15 minutes. The pastries are ready when they are a light golden brown.
Allow them to cool slightly before eating.