Ham Cheese And Mushroom Turnovers

A puff pastry turnover is always a good way of using leftovers. Adapt the recipe to whatever cheese you've got. From bbc

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 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.

milk, butter, flour, button mushrooms, olive oil, ham, cheese, herbs, puff pastry, egg