CHEESE & BACON TURNOVERS
Make some moreish cheese and bacon turnovers for lunch, a picnic or buffet, and add a dollop of mustard if you like. They'll keep for up to three days
Provided by Anna Glover
Categories Picnic, Snack
Time 30m
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.
- Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
- Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.
Nutrition Facts : Calories 366 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.52 milligram of sodium
BACON, EGG AND CHEESE TURNOVERS
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Put a large skillet over medium heat. Add the bacon and cook, flipping once, until crispy, about 7 minutes. Remove to a paper towel-lined plate to cool, then roughly chop. Set aside.
- Whisk together 4 of the eggs in a medium bowl until homogeneous, then stir in the chives and mozzarella.
- Heat the butter in a large skillet over medium heat. Pour the egg mixture into the hot skillet and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Repeat this gentle pulling process one or two more times until a majority of the mixture is set, then transfer the mixture to a bowl. The eggs should still be be quite wet, as they'll continue to cook in the oven. Season them with salt and pepper and a few shakes of hot sauce.
- On a work surface, roll out the puff pastry to a 10-by-15-inch rectangle. Cut into six 5-inch squares. Top each of the squares with a schmear of scallion cream cheese, then a bit of the bacon and finally a spoonful of the scrambled eggs, distributing them evenly and leaving a 3/4-inch border around the edges.
- Beat the remaining egg with 1 tablespoon water in a small bowl to make an egg wash. Brush the edges of the puff pastry squares with the egg wash, fold them in half to make rectangles and pinch the edges to seal them well. Transfer them to the prepared baking sheet, placing them 1 inch apart. Brush the tops with the egg wash and top with the Everything Bagel Topping. Bake until golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup. Leftovers can be refrigerated and reheated in a toaster oven.
- Combine the sesame seeds, poppy seeds, dried minced garlic, dried minced onion and salt in a small bowl.
BACON ONION TURNOVERS
Potluck-goers will enjoy these cute pastry packets, whether they eat them by hand or by fork. The bacon-onion filling is tasty, and the turnover shell is crispy on the outside, tender on the inside. -Cari Miller, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter and salt; beat until smooth. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes., Punch dough down. Turn onto a lightly floured surface; divided into 30 pieces. Roll each into a 4-in. circle. Combine bacon and onion; place about 2 teaspoons on one side of each circle. Fold dough over filling; press edges with a fork to seal. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes., Brush with egg. Bake at 425° for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 209 calories, Fat 10g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 469mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
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- Cut the puff pastry sheet into 6 equal squares with a sharp knife and then lay them on the diagonal so they look like diamonds.
- If you are using the Dijon mustard, spread 1/4 of a teaspoon onto the middle of each piece of pastry then top with the bacon (I grill the bacon rashers for a few minutes so they go really crispy when baked in the puff pastry) and grated cheese.
- Brush the egg wash around all sides of the pastry them fold up one corner into the middle, followed by the other corner before pinching the two pieces together with your finger and thumb (this will stop them coming apart when baked).
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