Steps
- Mix 1 tablespoon of softened unsalted butter with 1 tablespoon of all-purpose flour. Simmer 250ml of milk over medium heat, whisk in the paste, and boil for 3-4 minutes, until very thick. Cool.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Fry 140g of quartered button mushrooms for 3-5 minutes, until golden, then cool.
- Mix the mushrooms with 140g of chopped ham and 85g of diced sharp cheddar. Gradually stir in enough sauce to coat, then add 1 tablespoon of chopped parsley.
- Roll 500g of puff pastry on a floured counter to about ⅛in / 3mm thick. Cut four 7in / 18cm rounds, rerolling scraps. Beat 1 egg and brush the edges.
- Divide the filling over one half of each round, fold over, and seal. Brush with the remaining egg and chill for 30 minutes. Preheat the oven to 400°F / 200°C.
- Place on a baking sheet and bake for 35 minutes, until puffed and golden. Cool slightly.