Ham, cheese & mushroom turnovers

Ingredients

• 250 ml milk 
• 1 tbsp flour mixed for dusting
• 140 g mushrooms cut into quarters
• 1 tbsp olive oil 
• 140 g ham chopped
• 85 g cheese with your taste buds), cut into small pieces leftover
• 1 tbsp herbs like: thym chopped well
• 500 g puff pastry 
• 1  eggs beaten

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

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.
2. 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.
3. Place the ham, cheese and mushrooms into a bowl, then gradually add the white sauce until everything is well coated. Finally, add the herbs.
4. 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.
5. 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.
6. Brush the turnover with the remaining egg, then chill for 30 mins.
7. Heat oven to 200C/180C fan/gas
8. 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.