Ingredients
-
8 fl oz Milk - Full fat
-
1 tbsp Butter unsalted
-
1 tbsp Flour
-
5 oz Oyster mushrooms
-
1 tbsp Olive oil
-
5 oz Ham - Cooked
-
3 oz grated Cheddar cheese - sharp
-
1 tbsp Chives - Fresh
-
1 lb Puff pastry
-
1 ea beaten Large Egg
Directions
Steps
|
1
Done
|
Soften the butter a little and make into a paste with the flour. Bring the milk to simmer and stir in the flour paste, whisking constantly. Bring to a boil, still whisking for 3-4 minutes so the milk does not catch or boil up. Watch closely. You should have a very thick sauce. Remove from the heat and allow to cool. |
|
2
Done
|
Chop the oyster mushrooms fairly small and fry until beginning to turn golden. Set aside. |
|
3
Done
|
In a mixing bowl, combine the ham, cheese and mushrooms. Add the white sauce and mix well. Snip the chives and add to the bowl. Give it another stir. |
|
4
Done
|
Roll the pastry out and cut into 4 ea 7 inch circles. Brush around the edges with the beaten egg. Spoon the ham and egg mixture onto one side of the circle. Do not overload or they will not seal properly and will break open when baking. Bring the other half over and crimp the edges together with a fork. At this stage, if you choose to you can freeze the turnovers for as much as 1 month. |
|
5
Done
|
Brush with the remaining egg and place on a parchment lined baking sheet. Refrigerate for 30 minutes. |
|
6
Done
|
Preheat the oven to 400ºF. Bake the turnovers for 35 minutes at which time they should have puffed up nicely and be a golden brown. |
