HAM, CHEESE & MUSHROOM TURNOVERS
A puff pastry turnover is always a good way of using leftovers - adapt the recipe to whatever cheese you've got
Provided by Good Food team
Time 1h40m
Yield Makes 4
Number Of Ingredients 9
Steps:
- 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.
- 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 (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.
- 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.
Nutrition Facts : Calories 752 calories, Fat 55 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.78 milligram of sodium
CREAMY MUSHROOM TURNOVERS
Make and share this Creamy Mushroom Turnovers recipe from Food.com.
Provided by Kim127
Categories Lunch/Snacks
Time 40m
Yield 36 turnovers
Number Of Ingredients 13
Steps:
- For the shell, in a large bowl, beat cream cheese, flour and butter until smooth.
- Shape into a large ball, wrap in plastic and refrigerate for one hour.
- In a large skillet over medium heat, cook mushrooms, onions and garlic in the butter until tender.
- Stir in sour cream, spices and 2 tablespoons flour; stirring until smooth.
- Set aside.
- On a floured surface, roll half of the dough 1/8 inch thick.
- With a floured small round cookie cutter (or glass), cut out as many circles as possible.
- Repeat with remaining dough.
- Preheat oven to 450 degrees.
- Onto one half of each circle of dough, place a teaspoon of mushroom mixture.
- Brush edges of dough circle with some egg; fold dough over filling.
- With fork, firmly press edges of dough circle to seal and prick the tops.
- Place turnovers on ungreased cookie sheet and brush tops with remaining egg.
- Bake 12-14 minutes until golden brown.
Nutrition Facts : Calories 79.1, Fat 6, SaturatedFat 3.7, Cholesterol 22, Sodium 77, Carbohydrate 5.1, Fiber 0.3, Sugar 0.3, Protein 1.6
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
Provided by Annacia
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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 (1/16 inch) 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 30 minutes.
- .
- Heat oven to 200C/ 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.
TRADER JOE'S MUSHROOM TURNOVERS
Make and share this Trader Joe's Mushroom Turnovers recipe from Food.com.
Provided by Lightly Toasted
Categories Vegetable
Time 1h10m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Make pastry: beat cream cheese until light and fluffy.
- Add butter and mix well.
- Add flour and mix until smooth.
- Dough will be VERY sticky.
- Wrap dough in waxed paper and chill at least one hour.
- Filling: Saute onion in butter until tender.
- Add mushrooms and cook until tender.
- Stir in salt, thyme, flour and sour cream.
- Cook until thickened.
- Cool completely.
- Divide the pastry dough in half.
- Put remaining half back in frige.
- Roll other half out on floured board to 1/8 inch thickness.
- Cut with a 2-3 inch round cookie cutter.
- Drop a spoonful of filling onto each circle.
- Brush edges with beaten egg.
- Fold dough over filling and press edges together.
- Brush tops of turnovers with beaten egg.
- Cut a small slit in the top of each turnover to allow steam to escape.
- Bake at 450 for 10 minutes on an ungreased baking sheet.
- Makes about 3 doz.
Nutrition Facts : Calories 65, Fat 5.1, SaturatedFat 3.1, Cholesterol 19.7, Sodium 70.9, Carbohydrate 3.8, Fiber 0.2, Sugar 0.3, Protein 1.4
CREAMY ASPARAGUS PUFFS
Pastry parcels with smoked ham, cream cheese and seasonal green veg. Serve with a crisp side salad
Provided by Angela Boggiano
Categories Lunch, Main course
Time 40m
Yield Makes 4
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. On a lightly floured work surface, roll out the pastry to a large square measuring about 30 x 30cm, then cut into 4 squares, each measuring 15 x 15cm.
- Spread a quarter of the cream cheese onto each square, leaving roughly 1cm space around the edges. Wrap a slice of ham around 4-5 asparagus spears. lay the bundle on top of the cream cheese, season, then brush the edges of the pastry with a little beaten egg.
- Loosely wrap two edges of the square to meet over the asparagus bundle, ensuring you have the top and bottom of the asparagus showing. Brush the pastry with beaten egg and place on the baking tray. Bake for 20-25 mins until the pastry is cooked, golden and puffed, and the asparagus is tender. Serve immediately with a crisp seasonal salad.
Nutrition Facts : Calories 567 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.2 milligram of sodium
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