INGREDIENTS
- Turnovers:
- 1 sheet of Puff Pastry
- 8 rashers of Streaky Bacon
- 4 square slices of Sharp Cheddar Cheese, halved
- 1 Egg, beaten (for egg wash)
- Caramelized Onions:
- 1 pound / 500grams Red or White Onion, finely sliced
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Brown Sugar
- 1 tablespoon Olive Oil
- Salt & Black Pepper, to taste
INSTRUCTIONS
Step 1: In a large frying pan, heat a tbsp olive oil over medium heat. Once the oil is hot, add the sliced onions and cook for about 10 to 15 minutes until caramelized. Add in a tbsp balsamic vinegar, a tbsp sugar, and season with salt and pepper. Adjust the heat to low and cook for 20 minutes more or until the onions are soft and the mixture is sticky.
Step 2: On a floured surface, roll a sheet of pastry out and split it into 8. Slant one section, so a corner is at the top and bottom. Add spoonfuls on the onions in the middle, top with a piece of cheese and bacon.
Step 3: Grab one corner and fold it over the second corner. Pinch the corners together tightly, then brush the roll with egg wash.
Step 4: Bake in a 390 degrees F or 200 degrees C preheated oven for about 15 to 20 minutes until crispy and deep golden.
Step 5: When done, remove from the oven and let the turnovers cool for about 5 minutes. Enjoy!
Notes:
If not using pre-rolled puff pastry make sure to use 14 x 9-inches, and the weight is 320 grams or 11.3 ounces (before dividing in 8).
For the caramelized onions, I recommend making a big batch in advance. This will save you a whole lot of time! Or leave the onions out if desired and only use cheese and bacon.
I use streaky bacon because they are quite thin and cooks at the same time as the pastry. But if using a larger or thicker cut of bacon, fry them for a few minutes to part-cook them. If you wish to double up the bacon, please do. Just make sure to slice some of the fats or use leaner bacon, or else the excess fat will make your turnovers soggy inside.
If you want a punch of flavour, I suggest using a nice strong cheddar. But you are welcome to use whatever is available.
To prepare this ahead: Fold, cease off egg wash, tightly cover, and store in the fridge overnight. When ready to serve, brush the rolls with egg wash and bake in the oven. Adjust the cooking time if baking straight from the oven.
To make this ahead/freeze: Cool completely, tightly cover, and store in the fridge for up to 2 to 3 days. Or freeze for up to a month. To reheat, pop in a 180 degrees C or 356 degrees F oven until piping hot and crispy.
