Mushrooms, ham and cheese combine in a creamy white sauce, then enclosed in puff pastry and baked until golden and risen in this recipe. Serve with a fresh salad.
- 150g mushrooms
- 150g smoked ham
- 100g cheese (any cheese that you really like)
- 500g puff pastry
- 250ml milk
- 1 tbsp. butter
- 1 tbsp. flour
- 1 tbsp. oil
- 1 tbsp. freshly chopped herbs
- 1 egg
First, make the sauce. Heat butter in a saucepan until melted. Stir in the flour, then cook, stirring, for 3-4 minutes. Gradually stir in the milk, whisking constantly, so that the sauce is smooth. Simmer for 1-2 minutes and stir in the herbs. Season with pepper then cool.
Quarter the mushrooms. Cook in the oil until golden, then cool. Cube the cheese. Mix the mushrooms, ham, cheese and white sauce together in a bowl.
Roll out the pastry until 3-4mm thick, then cut into 4 20cm circles. Pile the mix onto 1/2 of each circle, leaving a border of around 2cm round the edge. Fold the pastry over the filling to enclose, brush the edges with egg and seal. Brush the pastries with egg, carefully move to a baking tray and bake for 30-35 minutes at 180C or until golden and risen.