Fully Loaded Bacon and Mozzarella Turnovers

This is something I recently made to use some of the excess puff pastry that I made on my recent pastry course at Denman College as described in my post about Proper Sausage Rolls. You could of course just use ready made puff pastry, but as I’m now a convert to how relatively easy it is to make a batch of proper puff and freeze it in small blocks, I’d really recommend making your own.

This is a classic combination, oft found in a local Greggs, regularly hoovered up by me. To twist the classic, a layer of onion marmalade would make an excellent addition spread on the pastry before the bacon and cheese is added.

Makes 4



1/2 quantity of Puff Pastry (or 1 ready rolled sheet or block)
8 Rashers Middle Bacon (or 12 of Back Bacon)
250g Pre-Grated Mozzarella
1 Egg

First a tale of what not to do with your puff pastry:




I thought to myself, hey – I’ve seen pastry rolled out between two sheets of greaseproof paper before – that seemed to work when rolling out my butter when making the pastry – that seems a good idea to try to keep the mess down here.

So I popped my small square of pastry between 2 sheets, rolled it out then pulled the first layer off…..and OMG disaster. Less of a sheet of rolled out laminated pastry, more of a ooey-gooey mess. So I put this back in the freezer, still flat in its paper and cut off another block. Which I rolled out properly, with flour.

Learn from my mistakes people.

What to do instead:

Preheat the oven to 200c.




Roll out your 1/2 quantity of Puff Pastry into a large rectangle and cut into 4 squares/rectangles.

Tip – Probably be better to aim for something a little squarer than mine if you’re going for neatness. 

Fry or grill 8 Rashers of Middle Bacon (or 12 of Back Bacon) until desired done-ness.

Tip – As usual I went for a light fry. Do bear in mind that the bacon will get a second cooking  in the oven so I wouldn’t go too crispy at this point. 




Lay 2 rashers of middle bacon (or 3 rashers of back bacon) diagonally on each square of pastry.

Sprinkle 250g Pre-Grated Mozzarella evenly between the 4 squares.

Tip – I use the pre-grated stuff here as regular mozzarella would be much to wet. You could easily substitute this out for any other preferred cheese. 

Beat 1 Egg in a small bowl and use a pastry brush to egg-wash all over the exposed pastry.




Bring the 2 corners of pastry into the middle of the bacon and cheese and fold in any sticking out edges. You can be as neat or as rough and ready as you please.

Move each pastry to a lined baking tray and egg-wash all over the top of each.

Pop in the oven for 12/15 minutes until a good golden brown.

Try to give it a minute to cool before eating them all.

Let me know what you think in the comments!

Pin Me

Want to save this recipe for later? Simples – pin any of the images on this page to Pinterest. Just make sure you’re signed into your Pinterest account, hover over an image then click on the red ‘Save’ icon that will appear in the top left corner.


For more savoury baking ideas, why not check out some of my other popular pastry recipes:

Cedges Bakes – Sausage, Nut and Chutney Wreath
Cedges Bakes – Garlic and Mozzarella Swirl Buns
Chorizo Rose Tarts
Cedges Bakes – Proper Puff Sausage Rolls
Cedges Bakes – Smoked Bacon, Courgette, Mushroom, Chive and Mozzarella Quiche

Don’t Miss Out

To make sure you don’t miss out on any of my latest posts, don’t forget to scroll down and sign up to follow this blog.  You can also follow me on Instagram, Twitter, Pinterest and Facebook.

* Please note that cedges.co.uk is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk. Any such links are denoted by an asterisk (*) following the link. I would never provide a link to a product that I didn’t wholeheartedly recommend. Any attempt to generate an income from this site will never affect the integrity of my content. But do please feel free to support me!



7 replies to “Fully Loaded Bacon and Mozzarella Turnovers

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this:
close-alt close collapse comment ellipsis expand gallery heart lock menu next pinned previous reply search share star