Ham, cheese & mushroom turnovers

Ham, cheese & mushroom turnovers

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(12 ratings)

Prep: 20 mins Cook: 50 mins Plus chilling

Easy

Makes 4
A puff pastry turnover is always a good way of using leftovers - adapt the recipe to whatever cheese you've got

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal752
  • fat55g
  • saturates26g
  • carbs43g
  • sugars5g
  • fibre2g
  • protein25g
  • salt2.78g
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Ingredients

  • 250ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tbsp each butter and flour, mixed to a paste, plus extra for dusting
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g button mushroom, cut into quarters
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  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.

  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.

  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.

  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.

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Comments, questions and tips

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Jfer
28th Dec, 2016
These are really tasty and easy to make. I added red capsicum and onion to mushroom pan and added corn at end. Yummy!
mairiellen
1st Apr, 2015
Fab, I cheated by using a tin of condensed tomato soup as a sauce. All the office now jealous of my lunch!!
thecherub's picture
thecherub
24th Nov, 2014
5.05
Another fab recipe. I added spring onions to mine and only did mushrooms in half of them. Used the ready cut and rolled pastry sheets (1 pack has 8 squares) made them larger I think so needed lots of filling. we ate one each and have frozen one of each (after cooking) and will rebake them for 20 mins or so next time.
eleanor b
22nd Jun, 2014
5.05
Delicious! I used onions instead of mushrooms. Better than Gregs.
danutzco
3rd Mar, 2013
5.05
Delicious!
comster
13th Nov, 2012
Mine burst open in the oven. I sealed them really well, too. Any tips on preventing this? They were nice but not enough sauce inside due to the explosion!
cablecar123
29th Aug, 2012
5.05
absolutely divine, but I hate to think how many calories are in them. easy to make too.
kacey62
14th Feb, 2012
4.05
Very tasty - I made them with sweetcorn and a bit of onion instead of mushrooms and they turned out great. I didn't have time to chill them for 30 minutes but they were fine. My attempt made 6 so we had them for dinner and the spares went into lunchboxes :-)
kristi123
21st Nov, 2011
3.05
These were ok/pleasant. Nothing to write home about. I added 5 finely chopped spring onions to the mix. I would eat again if somebody else made them but I won't be going to all that effort for them again
cassie3004
14th Sep, 2011
Easy and delicious. I used ready made pastry but do intend to do home made pastry another time. I used all ingredients listed for three and one without the mushrooms for my daughter. This will definately become a well used recipe and for freezing too ready for pack lunches and picnics.

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