Ham, cheese & mushroom turnovers

• milk↗250ml ml
• each butter1 tbsp tbsp

  and flour, mixed to a paste, plus extra for dusting

• button mushroom↗140g g

  cut into quarters

• olive oil↗1 tbsp tbsp
• ham↗140g g

  chopped into small pieces

• leftover cheese85g g

  (amount will vary according to type - go with your taste buds), cut into small pieces

• chopped herbs1 tbsp tbsp

  - tarragon, parsley and chives all work well

• block puff pastry↗500g g
• egg↗1

  beaten

Step-by-step instructions

1. 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. 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. 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. 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.