These quick and easy gluten free cheese and bacon pastries are a perfect savoury treat that only takes seconds to whip up. ??
After the sausage and bean melts I posted a while back, I decided to make another super easy copycat Greggs recipe. This time for their Cheese & Bacon Wraps. And honestly if you want a yummy savoury breakfast treat this weekend and have access to gf puff pastry, then these little cheesy turnovers are the quickest thing to make. All you need to do is cut the pastry into squares, add a slice of bacon and a handful of grated extra mature cheddar, fold the corners, add egg wash and job done.
They turned out pretty flaky too, as is usually the case with Jus-Rol‘s wonderful gluten free puff pastry in my experience! Which is impressive, not only because we’re talking about gluten free pastry here, but especially considering the pastries in my pictures were actually a day old. We all know how much better these things tend to be when freshly made; they lose some of their flakiness and crispiness after a while. So if you have access to it where you live, I highly recommend it! Plus, it comes already rolled which is a big time saver. ?
1. For those who don’t like the texture of bacon fat unless it’s really crispy, consider cutting the excess fat off the bacon first.
2. Re-heat leftovers in the oven for a few minutes and you can also switch on the grill briefly at the end to bring back some of the crispiness. They are however best eaten fresh. ?
Gluten Free Cheese & Bacon Pastries Recipe:
- Gluten free puff pastry (I used Jus-Rol)
- 6 bacon slices
- Extra mature cheddar
- 1 egg (to use as egg wash)
- Pre-heat the oven to 200C (390F) and line a baking tray with baking paper.
- Let the puff pastry sit at room temperature for about 10 minutes before starting. This makes it more flexible and prevents cracking when unrolling. Note: if parts of it do crack, just smooth them with your fingers.
- Carefully unroll the puff pastry and slice into 6 squares.
- Add cheese and a slice of bacon on each pastry square diagonally, from one corner to the other. Optional: cut the excess fat off the bacon first. This isn’t necessary, but if you’re a crispy bacon only type of person (like me) then bear in mind the fat will still be soft otherwise.
- Fold the other two corners over, pressing firmly until they stick together and place the pastries on the baking tray.
- Beat an egg and brush all over the pastries with a pastry brush.
- Bake the pastries for 20 minutes on the middle shelf, until they turn golden brown.