Vegetarian Bacon and Cheese Turnover
Indulge in the flaky, golden perfection of these Vegetarian Bacon and Cheese Turnovers, a mouthwatering twist on a classic savory pastry. Perfect for vegetarians, this recipe combines crisp puff pastry with smoky vegetarian bacon, gooey cheddar cheese, and sweet caramelized onions. The turnovers are seasoned to perfection with a hint of salt and freshly ground black pepper, then baked to golden-brown deliciousness. Easy to prepare with minimal ingredients, these turnovers make a satisfying grab-and-go breakfast, a hearty snack, or a delightful addition to your brunch spread. Serve them warm or at room temperature for a versatile treat that’s packed with flavor in every bite. Keywords: vegetarian bacon turnover, cheese puff pastry, caramelized onion recipe, easy savory pastries, vegetarian brunch ideas.
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Recipe Information
Ingredients
- 1 sheet (approx. 250g) Puff pastry sheets
- 100 grams Vegetarian bacon
- 100 grams Cheddar cheese, shredded
- 1 Onion, medium-sized
- 1 tablespoon Olive oil
- 1 Egg, beaten (optional, for glaze)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Preheat the oven to 200°C (400°F).
Thaw the puff pastry sheet according to package instructions, if frozen.
Peel and thinly slice the onion.
Heat olive oil in a pan over medium heat. Add the sliced onions and cook gently for about 10 minutes until caramelized and golden brown, stirring occasionally. Season with salt and pepper, then remove from heat and set aside to cool.
While the onions are cooling, chop the vegetarian bacon into small pieces. Add it to the pan with onions for a few minutes to heat through.
Roll out the puff pastry sheet on a lightly floured surface to a rectangular shape, approximately 12x12 inches.
Cut the pastry into 4 equal squares (6x6 inches each).
Place a portion of the vegetarian bacon, caramelized onions, and shredded cheddar cheese (approximately 25 grams per turnover) onto the center of each square.
Fold each square into a triangle by bringing one corner across to the opposite corner, encasing the filling.
Seal the edges by pressing them together with the tines of a fork.
Transfer the turnovers to a baking sheet lined with parchment paper.
If using, brush the tops with beaten egg for a glossy finish.
Bake in the preheated oven for 20-25 minutes or until the pastry is golden and cooked through.
Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 4666 mg | 203% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 8.7 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 870 mg | 67% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
