Ham, cheese & mushroom turnovers

Ham, cheese & mushroom turnovers

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(14 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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schnacks
2nd Jan, 2011
Would love some detailed info about freezing these.
glasgow
28th Dec, 2010
5.05
So yummy and so easy to make
freya99
7th Dec, 2010
5.05
I made these, substituting a tin on condensed mushroom soup for the sauce as I was in a hurry. Lovely
babybex
2nd Nov, 2010
5.05
oooooooooooh cant wait to cook again. first time i did without mushrooms, but there so much niecer with. family fav
teresahall
10th Jul, 2010
5.05
If you freeze them uncooked, do you cook them from frozen, or thaw them first?
teresahall
8th Jul, 2010
5.05
Very nice
scrappydoo
17th May, 2010
4.05
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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