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Cheese and Bacon Turnovers

by James Morton

Making your own pastry may seem like a challenge but this recipe makes it oh so simple. Use Graham’s unsalted butter for the ultimate taste sensation.

Prep time

20 minutes

Cook time

40 minutes






Step 1

In a large bowl, gently mix together your flour, salt cold water and butter until the flour and water have formed a dough. Try and incorporate all the flour round the edge and you’ll be left with a blob lumpy buttery goodness. Cover your bowl in cling film and leave to rest for 15 minutes.

Step 2

Generously flour a work surface and onto it turn out your rested dough. Add more flour to the top and then roll it out into a big long rectangle (at least 3 times as long as it is wide).

Step 3

Now, fold up your rectangle just like like you’d fold an A4 letter to go into one of those annoying small envelopes. So basically, you’re taking the top of the pastry and folding it 2/3 of the way to the bottom and pressing down, then taking the bottom and folding it over to create a square.

Step 4

Then, turn your pastry round a quarter turn and roll it out into another rectangle three times as long as it is wide, and repeat the folding process.

Step 5

You want to do this two more times. If you’re having difficulty rolling out, don’t worry – just transfer the dough to the fridge and come back to it in 10 minutes.

Step 6

Once your dough is done, rest in the fridge for (at the very least) 20 minutes before using, potentially to make these beautiful cheese and bacon turnovers:

Step 7

Preheat your oven to 180C and line a baking tray with baking paper. Flour a work-surface and roll out your prepared rough puff pastry into a big square about ½ a centimetre thick.

Step 8

Using a pizza cutter or knife, cut this big square into lots of little 15cm x 15cm squares. To each square, take a corner and fold it over just past the middle. Take the opposite corner and fold it over in the same way and press down.

Step 9

Add a slice of bacon and a healthy slice of cheese to each one and bake for at least 20-25 minutes until the pastry is crisp on the bottom and beautifully puffed up. Glaze immediately with your own choice of sweet nectar.


Top Tip:

For a much more crispy and layered rough puff, place the dough in the fridge for 20 minutes (or as long as you can) between each fold. This will also make it much easier to roll out – so if it’s too hard, go away and come back to it.




For pastry:

  • 250g plain flour
  • 150g cold water
  • 250g Graham’s unsalted butter, cold and cut into generous chunks
  • A generous pinch table salt

For bacon and cheese turnovers:

  • A packet streaky bacon
  • A good helping of Graham’s cheese
  • Honey or maple syrup, for glazing