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Assemble the dough:
Pour the cheese mixture evenly over the puff pastry pieces.
Fold the puff pastry over the filling to seal, making a crimp at the edges with a fork. You can create small pockets or larger turnovers depending on your preference.
Brush the top of the puff pastry with a beaten egg for a golden finish.
Bake the pastry:
Place the filled puff pastry pieces on a baking tray lined with parchment paper.
Bake in the preheated oven at 180°C (350°F) for approximately 30 minutes, or until the pastry is golden and crispy.
Prepare the bacon and cream sauce:
While the puff pastry is baking, in a frying pan brown the bacon (100 g) until crispy. Remove and crumble.
In the same pan, add the chopped garlic (2 cloves) and chopped rosemary (10 g). Sauté until they give off a pleasant aroma.
Add the cooking cream (200g), mustard (25g), salt (2g) and black pepper (2g) to the pan. Stir and cook the sauce on low heat until slightly thickened.
Add the crumbled bacon back to the sauce and stir.
Serve:
Once the puff pastry is baked and golden, remove it from the oven and let it cool slightly.
Serve the baked puff pastry with the creamy bacon and herb sauce drizzled over the top or as a dipping sauce on the side.
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