A quick and easy warm snack on a school night, or ideal as a lunchbox filler!
1 x 320g pack Ready rolled puff pastry
80g grated Cheddar cheese
130g Full fat soft cheese
20g Tomato ketchup
6 x slices Specially Selected streaky bacon
1 x Small egg
Roll out the pastry and cut into 6 squares.
Beat the egg in a cup.
Mix the soft cheese with the tomato ketchup. Divide the soft cheese mixture between the 6 squares – spreading it diagonally across the centre.
Put a slice of bacon on top.
Then divide the cheese between the 6 turnovers - sprinkling over the top of the bacon.
Fold up the diagonal sides and secure with some of the beaten egg - brush the egg over the any exposed pastry.
Either bake in the air fryer at 180°C for 10- 12 mins.
Or in a preheated oven – 200°C/350°F for 15/ 20 mins on a greased baking sheet.
If using the airfryer you might have to cook them in two batches.
Allow to cool on a cooling rack or eat straight away.
Keeps for 2/3 days in a airtight container in the fridge.