RECIPE: Mushroom and Cheddar turnover

If  you look back over my Kitchen Clearout recipes, you might notice that half a pack of puff pastry crops up quite often. There's a very good reason for that. There are only two of us, but one pack of ready rolled pastry is far too much for two. So every time I cook with it, there's half of it, usually in the form of squished together trimmings, left in the fridge. And I end up rummaging through the fridge to see what might turn it into a meal.

This time I really nailed it. In fact we've already decided that in future we'd be happy to buy the ingredients to make this again, rather than making it from leftovers. My fridge dive yielded

Half a pack of puff pastry, squished trimmings as mentioned.
Half a small pack of chestnut mushrooms
Half a beaten egg
A lump (I weighed it, it was 60g) of Cheddar cheese

To this all I added was a very small knob of butter.

Wipe and slice the mushrooms. Melt the butter in a frying pan and fry the mushrooms briskly until cooked. Set aside to cool.
Roll out the pastry into a circle, to a depth of about 5mm. Grate the cheese.
Spread the mushrooms over one side of the circle, leaving about a 2 cm border. Pile the cheese on top then brush the edge with beaten egg and fold over to create a giant pasty shape and crimp the edges. Cut slits in the top, brush with beaten egg and place on a baking tray lined with non stick baking paper. Refrigerate for at least 30 minutes.

Preheat oven to 220C (200 fan) 425 F gas Mark 7 and bake the turnover for around 25 minutes until risen and golden. Serve immediately. I baked some halved tomatoes alongside it to make a tasty accompaniment.

I am sharing this with

Kitchen Clearout at Madhouse Family Reviews


and
Recipe of the Week at The Flexitarian