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Mushroom croque monsieur rolls

Mushroom croque monsieur rolls served on a decorative plate

Mushroom croque monsieur rolls

Name: Mushroom croque monsieur rolls
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 25g butter; 25g plain flour; 250ml whole milk; 1 tbsp wholegrain mustard; 1 bay leaf; grating of nutmeg; 2 tbsp olive oil; 300g closed-cup mushrooms finely sliced; a few thyme sprigs leaves picked; 320g puff pastry sheet; 60g gruyère finely grated; 100g smoked ham slices roughly torn; 1 egg beaten

Ailsa Burt

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Serves 8

Easy

Prep: 25 mins

Cook: 1 hr and 10 mins

A star rating of 5 out of 5.2 ratingsRate

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Enjoy these croque monsieur bites as an indulgent breakfast or afternoon snack. Not keen on mushrooms? Leave them out for a classic cheese and ham combo

Freezable

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Ingredients

Nutrition

Units:

MetricUS

25g butter
25g plain flour
250ml whole milk
1 tbsp wholegrain mustard
1 bay leaf
grating of nutmeg
2 tbsp olive oil
300g closed-cup mushrooms

finely sliced
a few thyme sprigs

leaves picked
320g puff pastry sheet
60g gruyère

finely grated
100g smoked ham slices

roughly torn
1 egg

beaten

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Nutrition: Per serving

kcal304
fat21g
saturates10g
carbs17g
sugars2g
fibre2g
protein10g
salt0.9g

Method

step 1

Start by making a béchamel sauce. Heat the butter in a saucepan over a medium heat until melted and foaming, then stir in the flour and cook for 2-3 mins, stirring well until the flour has darkened slightly. Pour in the milk, a splash at a time, whisking well after each addition. Bring to a simmer and stir in the mustard, bay leaf and nutmeg. Bubble gently, stirring occasionally for 5-7 mins until thickened and reduced. Season to taste, then set aside and leave to cool to room temperature.
step 2

Heat the olive oil in a frying pan over a medium-high heat. Stir in the mushrooms and thyme and fry for 5-7 mins until golden all over. Tip out onto a plate and spread out to cool to room temperature.
step 3

If you’re prepping ahead, line a freezerproof container with baking parchment. Unroll the pastry sheet and spread over the cooled béchamel sauce, leaving a 3cm border on the longest side furthest away from you. Scatter over the cooled mushrooms, gruyère, and arrange the ham slices on top, leaving the border free. Brush the border with a little water. Starting from the long end closest to you, roll up tightly, using the parchment to help, pressing with your fingers to seal. Cut into eight even pieces and stuff any bits that fall out back in. Will keep frozen for up to three months. Arrange the unbaked scrolls in a single layer in the prepared container.
step 4

Heat the oven to 200C/180C fan/gas 6. Lift the scrolls using the baking parchment, and transfer to a large baking tray. Space well apart, as they will puff up in the oven. Generously brush the sides and tops of the scrolls with the beaten egg. Bake for about 30 mins or 45-50 mins from frozen until golden, bubbling and puffed up. Leave to cool on the baking tray for 15 mins to firm up before serving warm. Will keep chilled in an airtight container for up to two days.

Recipe from Good Food magazine, Christmas 2024

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