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Mushroom and tarragon turnovers
Makes: 12
Prep time: 1 hr 10 minsTotal time: 
Recipe photograph by Ant Duncan
Mushroom and tarragon turnovers
These creamy veggie turnovers are ideal for fuelling a cold winter walk. Wrap them in greaseproof paper to avoid the pastry getting soggy if you're taking them out and about
Makes: 12
Prep time: 1 hr 10 minsTotal time:
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Nutritional information (per serving)
Calories
298Kcal
Fat
21gr
Saturates
11gr
Carbs
20gr
Sugars
2gr
Fibre
2gr
Protein
6gr
Salt
0.6gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 40g butter
- 25g plain flour, plus extra to dust
- 200ml milk
- 50ml double cream
- 1 bay leaf
- 1 echalion shallot, finely chopped
- 1 tbsp olive oil
- 2 x 200g packs specialty mushroom mix, thickly sliced
- 2 large garlic cloves, crushed
- 2 tbsp dry sherry or white wine
- 2 tbsp chopped tarragon (or 2 tsp dried)
- 2 x 320g sheets ready-rolled puff pastry
- 1 egg, beaten
Step by step
Get ahead
Make to the end of step 4, up to 24 hrs ahead; store in the fridge in a cake tin.
- Melt 25g of the butter in a medium saucepan. Once foaming, add the flour and cook, stirring, for 2-3 minutes, until pale gold and biscuity-smelling. Remove from the heat and gradually stir in the milk and cream until smooth. Add the bay leaf, return to the heat and stir until thickened. Set aside with a piece of baking paper pressed directly on top of the sauce.
- Melt the remaining 15g of butter in a large frying pan. Once foaming, add the shallot and cook gently for 6-8 minutes until softened. Remove from the pan and set aside. Add the oil to the 111 pan, increase the heat and fry the mushrooms for 8-10 minutes, turning occasionally, until they are golden brown and any liquid has evaporated. Add the garlic, cook for 1 minute, then pour in the sherry or wine. Return the softened shallot to the pan, then remove from the heat.
- Discard the bay leaf from the sauce, then mix the sauce into the mushrooms. Season and stir in the tarragon, then set aside to cool completely.
- Cut each pastry sheet into 6 equal squares. Brush the edges of each square with beaten egg, then spoon a portion of the mushroom mixture into the centre and fold over to form a triangle. Seal the edges with a flour-dusted fork, cut a slit in the top of each turnover and brush with more beaten egg. Chill for 30 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6. Divide the turnovers between 2-3 large lined baking sheets, spacing well apart. Bake for 35-40 minutes, until well risen and golden. Leave to cool for a few minutes before serving warm, or enjoy at room temperature.