Ham & Emmental Puff Pastry Turnovers

📝 Ingredients

• 1 sheet ready-rolled puff pastry (about 230 g)
• 200 g cooked ham (5 slices of about 40 g each)
• 200 g button mushrooms
• 40 g plain cream cheese
• 60 g grated Emmental (50 for the filling, 10 for the sticks)
• 1 egg yolk + 1 tbsp water (for the egg wash)
• 1 garlic clove
• 4 tsp rapeseed oil (1 for the mushrooms, 3 for the dressing)
• 3 carrots (about 100 g each)
• 1 cucumber (about 300 g)
• 2 tsp red wine vinegar + 1 tsp Dijon mustard
• Salt, black pepper

🍴 Utensils

• Frying pan
• Mixing bowl and coarse grater
• Rolling pin
• 15 cm diameter bowl
• Baking tray and baking paper
• Pastry brush

📖 Steps

1. Preheat the oven to 200 °C (180 °C fan). Clean the mushrooms with damp kitchen paper, trim the earthy ends of the stalks and slice thinly. Peel and chop the garlic. Cut the ham into small 1 cm squares.
2. Heat 1 tsp oil in the frying pan over a high heat. Sauté the mushrooms for 6 to 8 minutes, until their liquid has evaporated and they're golden. Add the garlic for 30 seconds, season with salt and pepper and tip into a mixing bowl to cool.
3. Add the ham, cream cheese and 50 g Emmental to the bowl, then mix to a filling that holds together. It must be cold and dry: a warm or wet filling would make the pastry soggy. Beat the egg yolk with the water for the egg wash.
4. Unroll the pastry on its paper and roll it out with a rolling pin to make it about 2 cm bigger all round. Cut out 4 circles of 15 cm using an upturned bowl and a sharp knife, keeping the offcuts. Place the circles on the tray, on the baking paper.
5. Divide the filling over one half of each circle, leaving a 1.5 cm border. Brush this border with egg wash, fold the other half over to form a half-moon and seal the edges firmly by pressing with the tines of a fork.
6. Brush the tops of the turnovers with egg wash, without letting it drip onto the sealed edges, and pierce a small steam hole with a knife. Cut the offcuts into sticks, brush them with egg wash, sprinkle with the remaining 10 g Emmental and arrange them around the turnovers.
7. Bake for 20 to 22 minutes, until the turnovers are well puffed and golden, underneath too: gently lift one to check. Take the sticks out as soon as they're golden, after about 12 minutes.
8. While they bake, peel and grate the carrots, then cut the cucumber into half-moons. In a mixing bowl, whisk the vinegar, mustard and 3 tsp oil with salt and pepper. Add the raw vegetables, toss and serve with the warm turnovers and the sticks.