Ham, Cheese And Mushroom Turnovers

• 250 ml milk (1 1/8 cups)
• 1 tablespoon butter
• 1 tablespoon flour (mixed to a paste mixed with the butter for a paste)
• 140 g button mushrooms, cut into quarters (5 oz)
• 1 tablespoon olive oil
• 140 g ham, chopped into small pieces (5 oz)
• 85 g leftover cheese, cut into small pieces (3 oz)
• 1 tablespoon chopped herbs, tarragon, parsley and chives all work well
• 500 g puff pastry (1 1/8 lbs)
• 1 egg, beaten

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 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.
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. 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.
4. .
5. 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.

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

Taken from www.food.com/recipe/ham-cheese-and-mushroom-turnovers-468150 (may not work)