Cheese and Bacon Turnovers

• puff pastry sheet↗1 sheet ready-rolled sheet
• soft cheese↗3 tbsp tbsp
• Dijon mustard↗1 tsp tsp

  (optional)

• smoked bacon↗6 rashers dry-cured
• aged cheddar↗100g g

  Gruyère or Swiss cheese, grated

• egg↗1

  beaten

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6, or if using an air fryer, preheat to 180°C for 4 minutes. Unroll the puff pastry onto the parchment sheets that come with it and cut into six squares. Mix the soft cheese with Dijon mustard, if using, and generously crush black pepper. Distribute the mixture onto the centers of the pastry squares and smooth with a diagonal line from one corner to the opposite.

2. 2

   Place a strip of smoked bacon over the soft cheese, then sprinkle grated cheddar. Brush the two open corners of the pastry with beaten egg and fold the top part of the filling to join them. Brush the top parts with a little more egg, then transfer the parchment to a baking tray and bake for 15‑20 minutes until the cheese melts and the pastry turns golden. Alternatively, if using an air fryer, place the turnovers in the air fryer basket and cook for 10‑12 minutes until the cheese melts and the pastry is golden. You may need to cook them in two batches.

3. 3

   Transfer to a cooling rack for 5‑10 minutes before serving warm. Store in the refrigerator in an airtight container for two‑three days.