Bacon, mushroom & cheese pastry parcels

Makes 4 portions. Preparation time 10 mins. Cooking time 30 mins.


1 tbsp olive oil, plus extra for the baking tray

4 rashers of unsmoked bacon, preferably maple, sliced

8 button mushrooms, finely sliced

100g (3½oz) mature Cheddar cheese, grated

4 cherry tomatoes, quartered

2 tbsp chopped basil leaves

Salt flakes and black pepper

425g (15oz) ready-rolled puff pastry sheet

1 free-range egg, beaten

Plain flour, to dust


  • Step 1

    Preheat the oven to 220ºC/425ºF/gas mark 7.

  • Step 2

    Heat the oil in a non-stick frying pan over a medium heat and sauté the bacon and mushrooms for 3–4 minutes, or until golden. Remove from the heat, transfer to a large bowl and allow to cool. Add the cheese, tomatoes and basil, season and mix.

  • Step 3

    Cut the pastry sheet into 4 rectangles. Spoon even quantities of the bacon mixture on to half of each rectangle, making sure you leave a 1cm (½in) gap around the edges. Brush these edges with a little of the egg, then fold the other half of the pastry over to encase the filling. With floured fingers, crimp the edges to seal. This can be done with a fork or simply with your thumb and finger. Using a sharp knife, make small slits in the top of each parcel. Brush with the remaining egg.

  • Step 4

    Place on a lightly oiled baking tray and bake for 20–25 minutes until golden brown and the cheese is slightly oozing out of the sides.

  • Step 5

    Serve wrapped in greaseproof paper to cold.