Preheat oven to 200°C and line 2 baking trays with greaseproof paper.
Prepare mushrooms, spinach and ham as indicated in the ingredients list.
In a small saucepan, melt the butter over low heat. Add the flour to the saucepan and stir until combined. Cook the mixture for 1-2 minutes until golden and foaming slightly. Remove the saucepan from the heat.
Slowly add milk to the saucepan, stirring to combine then return to the heat and bring to a slow simmer. Cook, stirring continuously for 5 minutes until the mixture thickens enough to coat the back of a spoon. Remove from the heat.
Add prepared mushrooms, spinach, ham and half of the grated cheese to the mixture. Season with cracked pepper. Mix to combine then set aside to cool slightly.
In the meantime, cut each sheet of puff pastry into quarters so that you get 4 squares from each sheet.
Place a dollop of the mushroom mixture in the centre of each pastry square. Top with extra grated cheese. Carefully fold the tip of each square towards the centre to partially enclose the filling.
Transfer filled pastries to the prepared baking trays.
Lightly whisk the egg. Using a pastry brush, glaze the top of each pastry.
Bake for 20 minutes or until the pastry is golden and crisp and the cheese is melted.
Serve warm.
Ingredients
Directions
Preheat oven to 200°C and line 2 baking trays with greaseproof paper.
Prepare mushrooms, spinach and ham as indicated in the ingredients list.
In a small saucepan, melt the butter over low heat. Add the flour to the saucepan and stir until combined. Cook the mixture for 1-2 minutes until golden and foaming slightly. Remove the saucepan from the heat.
Slowly add milk to the saucepan, stirring to combine then return to the heat and bring to a slow simmer. Cook, stirring continuously for 5 minutes until the mixture thickens enough to coat the back of a spoon. Remove from the heat.
Add prepared mushrooms, spinach, ham and half of the grated cheese to the mixture. Season with cracked pepper. Mix to combine then set aside to cool slightly.
In the meantime, cut each sheet of puff pastry into quarters so that you get 4 squares from each sheet.
Place a dollop of the mushroom mixture in the centre of each pastry square. Top with extra grated cheese. Carefully fold the tip of each square towards the centre to partially enclose the filling.
Transfer filled pastries to the prepared baking trays.
Lightly whisk the egg. Using a pastry brush, glaze the top of each pastry.
Bake for 20 minutes or until the pastry is golden and crisp and the cheese is melted.
Serve warm.