Cheese, tomato and bacon pastries

Cheese, tomato and bacon pastries

When you want a bit of a treat for brunch, then how about you make yourself one of thse lovely pastries. Use some dry cured smoked back bacon and a rich cheddar and your taste buds will be awakened. 

A standard pack of puff pastry is perfect to make six. If you don’t eat them all, they keep well for a day or two and you can have them cold or reheat them. 

Cooking surfaces

Baking stone icon
Plate setter icon

BBQ Temperature



  • 1 pack pre-rolled puff pastry (not the all butter type)
  • 6 rashers of dry cured back bacon (not supermarket bacon that’s full of water – it’s cheap because you’re paying for water, not meat)
  • Cheddar cheese, grated
  • Tomatoes, slow roasted or tinned
  • Freshly ground black pepper
  • 1 Egg, beaten

Vegetarian alternative

  • Swap the bacon for some chestnut mushrooms, sliced


  • Baking parchment


  1. Setup your Egg for baking with the plate setter (ConvEGGtor) feet up, the stainless steel grid on top and a baking stone on top of that. Your Egg should be at a stable 220°C. Try not to let it go past this temp as the baking stone will be too hot.
  2. Take your puff pastry out of the fridge 20 mins before you want to use it and allow it to warm up before you unroll it.
  3. Once warm enough to unroll without cracking the pastry, use a knife to portion it into six squares.
  4. Add a rasher of bacon diagonally across each square. If you’re making the vegetarian version, position mushrooms slices across the diagonal.
  5. Add 3 or 4 sundried tomatoes onto the bacon or some drained tinned tomatoes sliced.
  6. Grate over cheese.
  7. Grind over some black pepper.
  8. Fold over one corner of the pastry, over the middle of the bacon. Apply a dab of water or tomato juice to this corner.
  9. Now fold over the opposite corner, overlapping the pastry from the other side where you have wet it.
  10. Egg wash all of your pastries and place onto a circular piece of baking parchment, the size of your baking stone.
  11. Place into the Egg and cook for about 20 minutes until they are golden brown.
  12. Remove and allow to cool on a cooling rack.
Slow roast tomatoes


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