Cheese & Bacon Turnovers

 These were a definite success

• Tomato paste
• All-purpose flour, for surface
• 2 sheets frozen puff pastry, thawed according to package directions
• 12 rashers smoked bacon
• Grated cheddar
• 1 large egg

 

1. Step 1Preheat oven to 400° and line 2 large baking sheets with parchment.
2. Step 2On a lightly floured surface, working one at a time, roll out puff pastry to a 15" x 10" rectangle. Cut each into 6 squares for a total of 12.
3. Step 3Rotate square to a diamond shape and brush with tomato paste. Top with a slice of bacon and grated cheese.
4. Step 4Fold left side of pastry over filling and brush with egg wash. Fold right side of pastry over and brush top and sides with more egg wash; optional - sprinkle with poppy seeds or sesame seeds. Arrange on prepared sheet. Repeat with remaining puff pastry.
5. Step 5Bake bundles until golden about 15 minutes.

 

• Freezing Raw (Best Method): Assemble the turnovers, but skip the egg wash. Place them on a baking tray in the freezer for 3-4 hours until solid, then transfer to a freezer-safe bag or container.
• Freezing Baked: Allow the turnovers to cool completely, then place them in an airtight container or freezer bag. 

How to Cook/Reheat from Frozen:

• From Raw: Bake straight from frozen at 180°C–200°C (355°F–400°F) for 25-30 minutes. You can apply the egg wash just before baking.
• From Baked: Reheat in the oven at 180°C–200°C for 10-20 minutes, or until warmed through and crispy.