How to Make Ghoulish Cheese and Bacon Puff Pastry Turnovers

cheese and bacon turnovers

How to Make Ghoulish Cheese and Bacon Puff Pastry Turnovers

This easy cheese and bacon turnovers recipe is a spooky and delicious bake for Halloween. With flaky puff pastry, smoky bacon, and melted cheddar, these turnovers are quick to make and perfect for family parties, kids’ snacks, or a fun kitchen activity.

Cheese and bacon turnovers are always a hit. Using ready-made puff pastry saves time while still giving that golden, buttery finish. The smoky flavour of bacon pairs perfectly with gooey cheddar cheese, creating a savoury treat that vanishes fast. You can even add chutney or swap cheddar for Red Leicester for extra colour and sweetness.

At The Welsh Butcher, our cheese and bacon turnovers stand out thanks to our quality ingredients. Our Dry Cured Oak Smoked Bacon is hand-prepared and smoked over oak chippings, giving every turnover a deep, rich taste. We’re proud to source from trusted Red Tractor assured British farms, ensuring quality and full traceability from farm to fork.

Tips for perfect turnovers:

  • Make ahead: Prepare turnovers the day before and keep chilled.

  • Reheat: Warm at 180°C for 10 minutes to keep pastry crisp.

  • Freeze: Store baked turnovers for up to a month.

  • Serve with: Add to your Halloween buffet alongside our Halloween Sausage Mummies.


Whether you’re planning a party or just want a quick family bake, this cheese and bacon turnovers recipe is the ideal choice. Fun, simple, and ready in 30 minutes.

IngredientsCooking Instructions
Serves 6
30 mins
447 cals
(Per serving)

Ingredients

  • 4 Thick Rashers of Oak Smoked Dry Cured Bacon
  • 1 sheet of premade puff pastry
  • 100g mature cheddar, grated
  • 1 egg, beaten
  • 4 tbsp chutney
  • 12 raisins

Cooking Instructions

  • Pre-heat the oven to 200C/180C fan/gas 6. Unroll the pastry on the baking parchment and divide into 4 vertical rectangles. Mark a line two thirds of the way up each rectangle.
  • Cut zig zag lines across the top of each shape, making them look like teeth. Then spread chutney over the bottom two thirds of the shapes, we used Radnor Preserves Roasted Nectarine Chutney. sprinkle over the grated cheese and then add a rasher of bacon to each.
  • Fold over the top half of each shape, then trim the corners to give a rounded shape. Then place your raisins in on the pastry to look like eyes and a nose. Finish by brushing with the egg, once beaten.
  • Place the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
  • Transfer to a cooling rack for 5-10 mins, before serving warm.

This dish was made with...

6 Thick Rashers Dry Cured Oak Smoked Bacon

6 Thick Rashers Dry Cured Oak Smoked Bacon

Our Dry Cured Oak Smoked Bacon is cured traditionally by hand and smoked using oak chippings for an unrivalled smoky flavour and truly meaty texture. Unbeatable in a bacon butty, we also love using our Dry Cured Oak Smoked Bacon…

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Unsmoked thick cut bacon

6 Thick Rashers Unsmoked Dry Cured Bacon

Our Unsmoked Dry Cured Bacon is cured traditionally by hand for a number of days for a full flavour and truly meaty texture. A show stopping sandwich filler, it's also the perfect addition to any meal - use our Unsmoked…

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