Table of Contents

Ham, Cheese, and Mushroom Turnovers: A Savory Delight

My grandmother, bless her heart, was a wizard with leftovers. Nothing ever went to waste in her kitchen, and she had a knack for transforming humble scraps into something truly special. I remember one afternoon, the aroma of baking puff pastry wafting from her kitchen, mingling with the savory scent of ham and mushrooms. When I peeked in, she presented me with a golden-brown turnover, its flaky crust practically melting in my hand. That first bite – the creamy, cheesy filling, the salty ham, the earthy mushrooms – it was pure comfort food, and a memory that still warms me today.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Yield: 4 Turnovers
Dietary Type: Not Gluten-Free

Ingredients

250 ml milk (approximately 1 1/8 cups)
1 tablespoon butter
1 tablespoon flour (for the roux)
140 g button mushrooms, cut into quarters (approximately 5 oz)
1 tablespoon olive oil
140 g ham, chopped into small pieces (approximately 5 oz)
85 g leftover cheese, cut into small pieces (approximately 3 oz). Cheddar, Gruyere, or even a mix works well.
1 tablespoon chopped herbs, such as tarragon, parsley, and chives
500 g puff pastry (approximately 1 1/8 lbs)
1 egg, beaten

Equipment Needed

Medium saucepan
Whisk
Mixing bowl
Frying pan
Floured surface
Rolling pin
Baking sheet
Pastry brush

Instructions

First, we’ll create the creamy base for our filling: a classic white sauce. In a medium saucepan, bring the milk to a gentle simmer over medium heat. Be careful not to scald the milk.
In a separate small bowl, create a roux by mixing together the butter and flour to form a smooth paste. This mixture will thicken the sauce.
Once the milk is simmering, add the butter and flour paste (the roux) to the saucepan.
Using a whisk, vigorously incorporate the roux into the simmering milk. Continue whisking constantly to prevent lumps from forming and the sauce from scorching on the bottom of the pan.
Allow the mixture to boil gently for 3-4 minutes, still whisking gently. The sauce will thicken considerably during this time. You should end up with a very thick white sauce, resembling a béchamel.
Remove the white sauce from the heat and transfer it to a bowl to cool slightly. This prevents a skin from forming on top.
While the sauce is cooling, prepare the mushrooms. Heat the olive oil in a frying pan over medium heat.
Add the quartered mushrooms to the hot oil and fry for 3-5 minutes, or until they are golden brown and softened. Stir occasionally to ensure even cooking.
Remove the mushrooms from the heat and allow them to cool slightly.
In a large mixing bowl, combine the chopped ham, cheese, and cooked mushrooms.
Gradually add the cooled white sauce to the bowl, mixing gently until all the ingredients are well coated in the creamy sauce. Don’t add too much sauce at once; you want a thick, cohesive filling, not a runny one.
Finally, stir in the chopped herbs (tarragon, parsley, and chives) to add a fresh, aromatic dimension to the filling.
Lightly flour a clean, flat surface. Roll out the puff pastry on the floured surface to a thickness of about 1/16 inch (approximately the thickness of a £1 coin).
Using a saucer or a similar round object (approximately 4-5 inches in diameter) as a guide, cut out four rounds from the rolled-out pastry. Re-roll the pastry trimmings if necessary to obtain four rounds.
Lightly beat the egg in a small bowl.
Brush the edges of each pastry round with the beaten egg. This will act as a glue to seal the turnovers.
Spoon a generous amount of the ham, cheese, and mushroom filling onto one side of each pastry round, leaving a border around the edge for sealing.
Fold the pastry round over to enclose the filling, creating a half-moon shape.
Press the edges of the pastry firmly together to seal the turnovers. You can use a fork to crimp the edges for a decorative finish and to ensure a tight seal.
At this point, the turnovers can be frozen for up to 1 month. Freeze them on a baking sheet until solid, then transfer them to a freezer bag or container.
If baking immediately, brush the top of each turnover with the remaining beaten egg to create a golden-brown crust.
Chill the filled and egg-washed turnovers in the refrigerator for at least 30 minutes before baking. This helps the pastry to relax and prevents it from shrinking during baking.
Preheat your oven to 200°C (400°F/ Gas Mark 6).
Place the chilled turnovers on a baking sheet lined with parchment paper.
Bake for approximately 35 minutes, or until the turnovers are puffed up and golden brown. The baking time may vary slightly depending on your oven, so keep a close eye on them.
Once baked, remove the turnovers from the oven and let them cool slightly on the baking sheet before serving. Enjoy them warm for the best flavor and texture.

Expert Tips & Tricks

Make-Ahead Prep: Prepare the filling a day in advance and store it in the refrigerator. This allows the flavors to meld together beautifully. You can also assemble the turnovers ahead of time and freeze them, baking them directly from frozen (you might need to add a few extra minutes to the baking time).
Cheese Variations: Feel free to experiment with different types of cheese. Gruyere adds a nutty flavor, while mozzarella provides a mild, creamy texture. A combination of cheeses can also be delicious.
Herb Combinations: Don’t be afraid to get creative with your herbs. Thyme, rosemary, or sage would all be lovely additions to the filling.
Preventing Soggy Bottoms: To prevent the bottom of the turnovers from becoming soggy, make sure the baking sheet is preheated in the oven before placing the turnovers on it. Alternatively, you can bake them on a pizza stone.

Serving & Storage Suggestions

Serve the ham, cheese, and mushroom turnovers warm as a satisfying lunch, light dinner, or snack. They are also perfect for picnics or potlucks. For an elegant presentation, garnish with a sprig of fresh parsley or thyme.

Storage: Leftover turnovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through. To freeze baked turnovers, wrap them individually in plastic wrap and then place them in a freezer bag or container. They can be frozen for up to 2 months. Reheat them directly from frozen in the oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	468 kcal	23%
Total Fat	32g	49%
Saturated Fat	10g	50%
Cholesterol	47mg	16%
Sodium	562mg	23%
Total Carbohydrate	32g	11%
Dietary Fiber	1g	4%
Sugars	1g	2%
Protein	13g	26%

Variations & Substitutions

Vegetarian Option: Replace the ham with cooked spinach, roasted red peppers, or sun-dried tomatoes for a vegetarian-friendly version.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicy kick.
Different Pastry: For a rustic twist, use shortcrust pastry instead of puff pastry. Keep in mind that shortcrust pastry will result in a less flaky and lighter turnover.
Gluten-Free: While this recipe specifically uses puff pastry, which typically contains gluten, you may be able to find gluten-free puff pastry options available in some specialty stores or online. Ensure to check the packaging for gluten-free certification.

FAQs (Frequently Asked Questions)

Q: Can I use pre-made white sauce instead of making my own?
A: Yes, you can use store-bought white sauce to save time. However, homemade white sauce often tastes fresher and allows you to control the consistency and flavor more precisely.

Q: Can I freeze the turnovers before baking?
A: Absolutely! Freezing them before baking is a great way to prepare in advance. Just make sure to freeze them on a baking sheet until solid, then transfer them to a freezer bag or container.

Q: How do I prevent the filling from leaking out during baking?
A: Ensure that the edges of the pastry are well-sealed by pressing them firmly together, and consider using a fork to crimp the edges for added security. Chilling the turnovers before baking also helps prevent leakage.

Q: Can I use different types of mushrooms?
A: Definitely! Feel free to experiment with different types of mushrooms, such as cremini, shiitake, or portobello. Each type will add its own unique flavor to the filling.

Q: Why is it important to chill the turnovers before baking?
A: Chilling the turnovers helps to relax the gluten in the pastry, which prevents it from shrinking during baking. It also helps to solidify the butter in the pastry, resulting in a flakier crust.

Final Thoughts

These Ham, Cheese, and Mushroom Turnovers are more than just a recipe; they’re a taste of tradition, a celebration of simple ingredients transformed into something extraordinary. I encourage you to try this recipe and experience the joy of creating your own savory delights. Don’t hesitate to experiment with different fillings and flavor combinations to make it your own. And, most importantly, share your creations with loved ones and savor the memories that these delicious turnovers will undoubtedly create. Bon appétit!

Ham, Cheese and Mushroom Turnovers Recipe