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Cheese Tomato and Bacon Pastry Wrap


I just love the bacon and cheese wraps you find in small bakery shops from time to time. The problem is you don't see them all the time and often they are expensively priced for what they are. The answer of course is obvious . . . make your own Cheese Tomato and Bacon Pastry Wrap!

So this recipe is for my indulgent version. The quality of ready-made pastry is so good these days that I do not waste time trying to make my own, after all it is the finished article I want without too much hard work, and these are very easy to make.

Cheese Tomato and Bacon Pastry Wrap

The Puff pastry sheet is rectangular and ideally you want to cut it into squares but not wanting to waste any I cut it into rectangles which gives me enough to make six Wraps.


Puff Pastry Sheet1 Puff Pastry Sheet
6 thin tomato slices
12 Back bacon rashers
3 slices of Brie (bacon length)
75g grated Cheddar
Herbes de Provence
1 egg for glazing


  • Preheat oven to 220°C/425°F/Gas Mark 7.

  • Half cook your bacon so it is cooked but not crispy.

  • Cut the pastry into six rectangles.

  • With your pastry facing you in a diamond shape, place two slices of tomato down the length of the pastry.

  • Top each with two bacon rashers and and then a slice of Brie.

  • Liberally sprinkle with Herbes de Provence.

  • Brush the side corners with beaten egg and fold over the bacon so the two side points overalp in the middle to form the wrap.

  • Brush all visible pastry areas with beaten egg.

  • Sprinkle top of each wrap with Cheddar cheese.

  • Bake for approximately 12 minutes on the middle shelf until the pastry has risen and the cheese topping is looking golden brown.

  • Serve hot or cold either as a snack or as part of a meal.

Makes 6

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