Ham, cheese & mushroom turnovers

Ham, cheese & mushroom turnovers

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(10 ratings)

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Cooking time

Prep: 20 mins Cook: 50 mins Plus chilling

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
752
protein
25g
carbs
43g
fat
55g
saturates
26g
fibre
2g
sugar
5g
salt
2.78g

Ingredients

  • 250ml milk
  • 1 tbsp each butter and flour, mixed to a paste, plus extra for dusting
  • 140g button mushrooms, 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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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.

Recipe from Good Food magazine, January 2010

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Comments

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danutzco's picture
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Delicious!

comster's picture

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's picture
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absolutely divine, but I hate to think how many calories are in them. easy to make too.

kacey62's picture
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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's picture
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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's picture

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.

schnacks's picture

Would love some detailed info about freezing these.

glasgow's picture
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So yummy and so easy to make

freya99's picture
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I made these, substituting a tin on condensed mushroom soup for the sauce as I was in a hurry. Lovely

babybex's picture
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oooooooooooh cant wait to cook again. first time i did without mushrooms, but there so much niecer with. family fav

teresahall's picture
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If you freeze them uncooked, do you cook them from frozen, or thaw them first?

teresahall's picture
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Very nice

scrappydoo's picture
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A great way of using up left overs. I was surprised how tasty these were. Next time I'll use a bit less ham but perhaps add some sweetcorn. They didn't take as long to cook as the recipe so keep an eye on the oven. Twenty minutes and mine were done.

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