Name: Ham, cheese & mushroom turnovers
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: Makes 4
Cuisine: British
Ingredients: 250ml milk; 1 tbsp each butter and flour, mixed to a paste, plus extra for dusting; 140g button mushroom cut into quarters; 1 tbsp olive oil; 140g ham chopped into small pieces; 85g leftover cheese (amount will vary according to type - go with your taste buds), cut into small pieces; 1 tbsp chopped herbs - tarragon, parsley and chives all work well; 500g block puff pastry; 1 egg beaten

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Ham, cheese & mushroom turnovers

Ham, cheese & mushroom turnovers

Good Food team

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Makes 4

Easy

Prep: 20 mins

Cook: 50 mins

Plus chilling

A star rating of 4.8 out of 5.18 ratingsRate

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A puff pastry turnover is always a good way of using leftovers - adapt the recipe to whatever cheese you've got

Freezable

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Ingredients

Nutrition

Units:

MetricUS

250ml milk
1 tbsp each butter

and flour, mixed to a paste, plus extra for dusting
140g button mushroom

cut into quarters
1 tbsp olive oil
140g ham

chopped into small pieces
85g leftover cheese

(amount will vary according to type - go with your taste buds), cut into small pieces
1 tbsp chopped herbs

- tarragon, parsley and chives all work well
500g block puff pastry
1 egg

beaten

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Nutrition: per serving

kcal752
fat55g
saturates26g
carbs43g
sugars5g
fibre2g
protein25g
salt2.78g

Method

step 1

The first thing to do is to make a thick white sauce that will be the base of the turnover filling. Bring the milk to a simmer, then add the butter and flour paste. Whisk the paste into the simmering milk and allow it to boil for 3-4 mins, whisking gently all the time to prevent it from catching. You should now have a very thick white sauce. Cool the sauce in a bowl. Fry the mushrooms in the oil for 3-5 mins until golden, then leave to cool.
step 2

Place the ham, cheese and mushrooms into a bowl, then gradually add the white sauce until everything is well coated. Finally, add the herbs.
step 3

Roll out the pastry on a floured surface to about the thickness of a £1 coin and cut out 4 saucer-size rounds (about 18cm wide), re-rolling the trimmings if you need to. Brush the edges of each round with beaten egg. Spoon the mixture onto 1 side of each round, then fold over and seal the edges well. The turnovers can now be frozen for up to 1 month. Brush the turnover with the remaining egg, then chill for 30 mins.
step 4

Heat oven to 200C/180C fan/gas 6. Place the turnovers on a baking sheet and bake for about 35 mins until puffed up and golden. Leave to cool slightly and enjoy warm.

Recipe from Good Food magazine, January 2010

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A star rating of 4.8 out of 5.18 ratings

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