Ham Cheese And Mushroom Turnovers Recipes

HAM, CHEESE & MUSHROOM TURNOVERS

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.

GRILLED HAM, CHEESE AND MUSHROOM SANDWICHES

Steps:

• Heat a large nonstick skillet over medium-high heat. When very hot, add 1/2 tablespoon butter and half of the mushrooms; cook, stirring, until tender, about 5 minutes. Transfer to a bowl and repeat with 1/2 tablespoon more butter and the remaining mushrooms; transfer to the bowl. Add the herbs to the bowl and toss; season with salt and pepper. Wipe out the skillet.
• Build the sandwiches: Spread each slice of bread with mustard and sandwich with the cheddar, ham, mushroom mixture and muenster.
• Melt 1 tablespoon butter in the skillet over low heat. Add the sandwiches and cook, turning once and adding more butter if needed, until the bread is golden and the cheese melts, about 12 minutes.

MUSHROOM TURNOVERS

Steps:

• In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.
• Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.
• Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)
• Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.

HAM, CHEESE AND MUSHROOM TURNOVERS

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.

MUSHROOM TURNOVERS

Steps:

• In a small bowl, beat cream cheese and butter until smooth. Gradually beat in flour until well blended. Shape pastry into a ball. Cover and refrigerate for 1 hour. , Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Stir in the sour cream, flour, salt and thyme. Remove from the heat; set aside., Roll dough into 1-in. balls; place on ungreased baking sheets. Flatten into 3-in. circles. In a small bowl, beat the egg and water; brush over pastry. , Place about 1 teaspoon mushroom filling in the center of each circle. Fold pastry over and seal edges. Brush tops with remaining egg mixture. Bake at 450° for 10-12 minutes or until golden brown.

CREAMY HAM TURNOVERS

Steps:

• In a large bowl, beat cream cheese, milk and dill until blended. Stir in the ham, onion, celery and pimientos. Roll out pizza dough into a 12-in. x 10-in. rectangle; cut in half lengthwise and widthwise. Place on a baking sheet coated with cooking spray., Divide ham mixture evenly between the four rectangles. Fold opposite corners over ham mixture; pinch to seal. Brush with egg white. Bake at 400° for 20-25 minutes or until golden brown.