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Cheese, tomato and bacon pastries

Name: Cheese, tomato and bacon pastries
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 pack pre-rolled puff pastry (not the all butter type); 6 rashers dry cured back bacon (preferably from your butcher); cheddar cheese (grated); tomatoes (slow roasted or tinned); ground black pepper; 1 egg (beaten); Swap the bacon for some chestnut mushrooms (sliced)

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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.

Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Servings: 6 pastries

Course: Baking, Breakfast, Snack

Ingredients Equipment Method Video

Ingredients

1 pack pre-rolled puff pastry not the all butter type
6 rashers dry cured back bacon preferably from your butcher
cheddar cheese grated
tomatoes slow roasted or tinned
ground black pepper
1 egg beaten

Vegetarian alternative

Swap the bacon for some chestnut mushrooms sliced

Equipment

Grill Temperature

Surfaces

An icon of the Big Green Egg ConvEGGtor, which used to be called a plate setter

Method

Set up your Egg for baking with the 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.
Take your puff pastry out of the fridge 10 mins before you want to use it and allow it to warm up before you unroll it.
Once warm enough to unroll without cracking the pastry, use a knife to portion it into six squares.
Add a rasher of bacon diagonally across each square. If you're making the vegetarian version, position mushrooms slices across the diagonal.
Add 3 or 4 sundried tomatoes onto the bacon or some drained tinned tomatoes sliced.
Grate over cheese.
Grind over some black pepper.
Fold over one corner of the pastry, over the middle of the bacon. Apply a dab of water or tomato juice to this corner.
Now fold over the opposite corner, overlapping the pastry from the other side where you have wet it.
Egg wash all of your pastries and place onto a circular piece of baking parchment, the size of your baking stone.
Place into the Egg and cook for about 20 minutes until they are golden brown.
Remove and allow to cool on a cooling rack.