Ham and Mushroom Turnovers

Name: Ham and Mushroom Turnovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp. extra virgin olive oil; 350 g (12oz) sliced mushrooms; 100 g (3 1/2oz) roughly chopped ham; 4 tbsp. Philadelphia Light with Garlic and Herbs; 375 g pack ready-rolled puff pastry

This versatile recipe is easily adapted to different filling combinations. Try substituting grilled artichokes and wilted spinach or ready-roasted peppers and goat’s cheese

By The GH Kitchen TeamPublished: 08 April 2011

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Yields:

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Ingredients

1 Tbsp. extra virgin olive oil
350 g (12oz) sliced mushrooms
100 g (3 1/2oz) roughly chopped ham
4 Tbsp. Philadelphia Light with Garlic and Herbs
375 g pack ready-rolled puff pastry

Directions

1. Step 1
  Heat 1tbsp extra virgin olive oil in a large frying pan over medium heat. Fry 350g (12oz) sliced mushrooms for 5-8min until tender and any water in the pan has evaporated. Add 100g (3½oz) roughly chopped ham and fry for 1min. Stir in 4tbsp Philadelphia Light with Garlic and Herbs and allow to cool. Preheat oven to 200°C (180°C fan) mark 6. Unroll a 375g pack ready-rolled puff pastry and cut into four equal rectangles. Put ¼ of the mushroom mixture on one half of each rectangle, then brush pastry edges with water. Fold empty half of pastry over the mushroom mixture and press edges to seal. Cut a few slashes into each parcel and transfer to a baking tray. Cook for 20min or until puffed and golden. Just before serving, toss some mixed salad leaves in a bowl with extra virgin olive oil and some seasoning. Serve immediately with the turnovers.

Per Serving:

Calories: 544
Total carbs: 31 g
Sugars: 2 g
Total fat: 33 g
Saturated fat: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time