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Bacon Cheddar Puff Pastry Turnovers

Bacon Cheddar Puff Pastry Turnovers

Flaky puff pastry wraps a savory filling of crisp bacon, caramelized onion, sharp cheddar, and a touch of dijon. These golden turnovers are hearty enough for lunch and polished enough for a casual brunch or snack spread.

Prep: 25 min · Cook: 35 min · Total: 60 min · Serves: 8

Ingredients

  • 1 cup yellow onion (finely diced)
  • 0.25 tsp black pepper (freshly ground)
  • 1 tbsp all-purpose flour (for dusting)
  • 2 oz cream cheese (softened)
  • 8 oz thick-cut bacon (cut into 1/2-inch pieces)
  • 1 tbsp dijon mustard
  • 1 cup sharp cheddar cheese (shredded)
  • 17.3 oz frozen puff pastry (thawed in the refrigerator)
  • 1 clove garlic (minced)
  • 2 tbsp fresh chives (finely sliced)
  • 1 each large egg (beaten with 1 tsp water)

Instructions

  1. Place a rack in the center of the oven and heat the oven to 400°F (204°C) for at least 15 minutes so the puff pastry bakes evenly.
  2. Line a rimmed half-sheet pan with parchment paper and set it near your work area; keep the thawed puff pastry refrigerated until you are ready to roll it so the butter layers stay cold.
  3. Cook 8 oz thick-cut bacon in a 12-inch skillet over medium heat, stirring every 1-2 minutes with a wooden spoon, until the pieces are browned and crisp and the fat has rendered, 8-10 minutes.
  4. Transfer the bacon with a slotted spoon to a paper towel-lined plate, leaving 1 tbsp bacon fat in the skillet; discard or reserve any extra fat, and wash your hands and any surfaces that touched raw bacon packaging before continuing.
  5. Add 1 cup finely diced yellow onion to the same 12-inch skillet over medium heat and cook, stirring often, until softened and lightly golden at the edges, 6-8 minutes.
  6. Add 1 minced garlic clove to the skillet and cook over medium heat until fragrant but not browned, about 30 seconds, then scrape the onion mixture into a medium mixing bowl and let it cool for 5 minutes.
  7. Add the cooked bacon, 1 cup shredded sharp cheddar cheese, 2 oz softened cream cheese, 1 tbsp Dijon mustard, 2 tbsp sliced fresh chives, and 0.25 tsp black pepper to the bowl, then stir with a rubber spatula until the filling is evenly combined and creamy.
  8. Lightly dust a clean counter with 1 tbsp all-purpose flour, unfold the 17.3 oz thawed puff pastry, and roll each sheet with a rolling pin into a roughly 10-by-10-inch square, keeping the pastry cold and pliable.
  9. Cut each pastry sheet into 4 equal squares to make 8 squares total, then spoon about 3 tbsp bacon-cheddar filling onto the center of each square, leaving a 1/2-inch border around the edges.
  10. Brush the edges of each square lightly with the beaten egg wash, fold one corner over the filling to form a triangle, and press the edges firmly with your fingertips so the filling is enclosed.
  11. Crimp the sealed edges of each turnover with the tines of a fork, then transfer the turnovers to the prepared half-sheet pan, spacing them at least 1 inch apart.
  12. Brush the tops of the turnovers with the remaining egg wash and cut one small steam vent in the top of each turnover with a paring knife so the pastry can expand without bursting.
  13. Bake the turnovers on the center rack at 400°F (204°C) until the pastry is puffed, deeply golden brown, and crisp on the bottom, 18-22 minutes; the bacon should be crisp from the first cooking step and the cheese filling should be bubbling at the vents.
  14. Let the turnovers cool on the sheet pan for 5 minutes so the filling sets slightly, then serve warm or transfer to a wire rack to keep the pastry crisp.

Nutrition (per serving)

  • Calories: 415
  • Protein: 12 g
  • Fat: 30 g
  • Carbohydrates: 25 g
  • Fiber: 1 g
  • Sugar: 2 g
  • Sodium: 520 mg

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