HAM, CHEESE & MUSHROOM TURNOVERS RECIPE | BBC GOOD F…
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
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 50 minutes
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, FatContent 55 grams fat, SaturatedFatContent 26 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 2 grams fiber, ProteinContent 25 grams protein, SodiumContent 2.78 milligram of sodium
MUSHROOM POTPIE RECIPE - NYT COOKING
Dried porcini mushrooms and caramelized fresh mushrooms give this dish plenty of deep, earthy flavor. Sweet parsnips, garlicky kale, carrots and potatoes round out the mushroom filling, but if those don’t suit you, the filling is fully flexible. Substitute butternut squash, celery root or just about any root vegetable for the carrots, parsnips and potatoes. The entire dish cooks in a large ovenproof skillet, but you could also transfer the filling to buttered ramekins for individual pies, or divide the mixture between two 8-inch pie dishes for two separate pies. Rich and creamy, it feeds a crowd, and can easily be prepared in advance: Refrigerate the cooked filling overnight, then warm it on the stovetop, assemble and bake. The results justify the effort.
Provided by Alexa Weibel
Total Time 1 hours 30 minutes
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat oven to 425 degrees. Bring 2 cups of water to boil in a small pot. Place the porcini mushrooms in a medium bowl and pour the boiling water on top; set aside to soak and soften.
- Meanwhile, in a large (12-inch) ovenproof skillet, heat 2 tablespoons oil over medium-high. Working in two batches so the mushrooms brown evenly, add half the oyster mushrooms, season with salt and pepper and cook, undisturbed, until browned underneath, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes. Transfer to a medium bowl. Repeat with 2 tablespoons oil and the remaining oyster mushrooms; transfer them to the medium bowl. Add another 2 tablespoons oil, then add the cremini mushrooms, season with salt and pepper and cook, stirring occasionally, until browned and tender, 6 to 8 minutes, lowering the heat as needed to avoid burning. Transfer to the bowl.
- Reduce the heat to medium and add the butter to the skillet. Once the butter is melted, add the onion and cook until starting to soften, about 5 minutes. Add the kale, garlic, thyme and rosemary, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes, adding 1 to 2 tablespoons oil if the pan seems dry. Sprinkle with the flour and cook, stirring, until flour is dispersed and lightly toasted, 2 minutes.
- Stirring constantly, gradually add the stock, cream and 3/4 cup of the liquid from the soaking porcini mushrooms. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Remove from heat, then stir in the carrots, parsnips, potatoes, and the sautéed mushrooms and any accumulated juices. Strain the soaked porcini mushrooms, discarding any remaining liquid, then roughly chop the mushrooms and stir them into the filling. Season to taste with salt and pepper. (If making ahead, the filling can be refrigerated a day in advance; just warm it up slightly before assembling and baking.)
- On a lightly dusted work surface using a lightly floured rolling pin, roll out the puff pastry into a roughly 14-inch circle. Transfer to the top of the skillet, allowing slight overhang, folding under and pinching any overhang just below the rim of the skillet. In a small bowl, whisk the egg with 1 teaspoon water. Lightly brush the egg wash over the top of the puff pastry, then cut 5 (2-inch) slits into the puff pastry, starting near the center and radiating outward, like the rays of the sun, or create a stripe or crisscross pattern in the puff pastry by gently scoring it with a paring knife without fully cutting through. Crimp the edges using the tines of a fork, if desired.
- Set the skillet on top of an aluminum foil-lined baking sheet and transfer to the middle rack of the oven. Bake until the puff pastry is puffed and golden, about 30 minutes. Let sit 10 minutes before serving.
More about "round white mushroom recipes"
CHICKEN, BACON AND MUSHROOM VOL-AU-VENTS RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Snacks
1. Preheat the oven to 220C. Line 2 baking trays with non-stick baking paper.
2. Use a round 9cm pastry cutter to cut out 12 rounds. Place 4 rounds on a lined tray and use a round 6cm cutter to mark a small round in the centre of each, without cutting through. These are the bases.
3. Place the remaining pastry rounds on the other lined tray and use the smaller cutter to cut out the centre of each to make rings of an even thickness.
4. Brush the outer ring of each pastry base with egg wash, taking care not to brush the sides or the pastry won't rise properly. Carefully place a pastry ring on top of a pastry base. Brush the top of the ring with egg wash and place another ring on top. Repeat with the remaining bases, egg wash and rings. Refrigerate for 15 minutes or until well chilled. Brush the top ring of each pastry with egg wash, avoiding the sides.
5. Bake for 20 minutes or until puffed and golden. Remove any uncooked pastry from the centre and bake for 5-10 minutes or until the bases are golden and crisp. Cool on a wire rack.
6. Place the chicken and stock in a small saucepan. If the chicken isn't covered, add a little extra stock or water. Add the bay leaf and thyme and bring to a gentle simmer over medium heat. Reduce the heat to medium-low, cover and cook for 4-5 minutes. Remove from the heat and set aside for 10 minutes or until the chicken is just cooked through. Transfer the chicken to a plate and reserve the cooking liquid. Use 2 forks to shred the chicken and place in a medium bowl.
7. Heat the oil in a medium non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 5 minutes. Add the mushrooms and garlic and cook, stirring, for a further 3 minutes. Add the shallot, season well and then mix into the chicken. Return the pan to the heat, add the wine and cook until reduced by half, then add the reserved cooking liquid. Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the cornflour mixture and cream and stir until thickened. Remove the herbs. Add the chicken mixture and heat through. Season to taste. Spoon into the pastry cases and serve warm, sprinkled with spring onion.
CHICKEN, BACON AND MUSHROOM VOL-AU-VENTS RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Snacks
1. Preheat the oven to 220C. Line 2 baking trays with non-stick baking paper.
2. Use a round 9cm pastry cutter to cut out 12 rounds. Place 4 rounds on a lined tray and use a round 6cm cutter to mark a small round in the centre of each, without cutting through. These are the bases.
3. Place the remaining pastry rounds on the other lined tray and use the smaller cutter to cut out the centre of each to make rings of an even thickness.
4. Brush the outer ring of each pastry base with egg wash, taking care not to brush the sides or the pastry won't rise properly. Carefully place a pastry ring on top of a pastry base. Brush the top of the ring with egg wash and place another ring on top. Repeat with the remaining bases, egg wash and rings. Refrigerate for 15 minutes or until well chilled. Brush the top ring of each pastry with egg wash, avoiding the sides.
5. Bake for 20 minutes or until puffed and golden. Remove any uncooked pastry from the centre and bake for 5-10 minutes or until the bases are golden and crisp. Cool on a wire rack.
6. Place the chicken and stock in a small saucepan. If the chicken isn't covered, add a little extra stock or water. Add the bay leaf and thyme and bring to a gentle simmer over medium heat. Reduce the heat to medium-low, cover and cook for 4-5 minutes. Remove from the heat and set aside for 10 minutes or until the chicken is just cooked through. Transfer the chicken to a plate and reserve the cooking liquid. Use 2 forks to shred the chicken and place in a medium bowl.
7. Heat the oil in a medium non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 5 minutes. Add the mushrooms and garlic and cook, stirring, for a further 3 minutes. Add the shallot, season well and then mix into the chicken. Return the pan to the heat, add the wine and cook until reduced by half, then add the reserved cooking liquid. Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the cornflour mixture and cream and stir until thickened. Remove the herbs. Add the chicken mixture and heat through. Season to taste. Spoon into the pastry cases and serve warm, sprinkled with spring onion.
CHICKEN AND MUSHROOM VOL AU VENTS - GOURMET STARTERS WITH ...
From greedygourmet.com
Reviews 5
Total Time 1 hours 10 minutes
Cuisine French
Calories 215 per serving
- Spoon into pastry cases and serve warm, sprinkled with chives.
CALZONE RECIPE | JAMIE OLIVER | FOOD NETWORK
From foodnetwork.com
Reviews 3.8
Total Time 45 minutes
Category main-dish
Cuisine italian
- Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you are working in advance like this it's better to leave your dough, covered with plastic wrap, in the refrigerator. However, if you want to get them rolled out so there's 1 less thing to do when your guests are round, simply roll the dough out into rough circles, about 1/4-inch thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted aluminum foil. You can then stack the pizzas, cover them with plastic wrap, and pop them into the refrigerator.
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