Ham, Cheese and Mushroom Turnovers

Recipe by Annacia
READY IN: 1hr 10mins


  • 250
    ml milk (1 1/8 cups)
  • 1
    tablespoon butter
  • 1
    tablespoon flour (mixed to a paste mixed with the butter for a paste)
  • 140
    g button mushrooms, cut into quarters (5 oz)
  • 1
    tablespoon olive oil
  • 140
    g ham, chopped into small pieces (5 oz)
  • 85
    g leftover cheese, cut into small pieces (3 oz)
  • 1
    tablespoon chopped herbs, tarragon, parsley and chives all work well
  • 500
    g puff pastry (1 1/8 lbs)
  • 1
    egg, beaten


  • 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 scorching. 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.
  • Place the ham, cheese and mushrooms into a bowl, then gradually add the white sauce until everything is well coated. Finally, add the herbs.
  • Roll out the pastry on a floured surface to about the thickness of a £1 coin (1/16 inch) and cut out 4 saucer-size rounds 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 minutes.
  • .
  • Heat oven to 200C/ 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.