Tomme de Savoie turnovers

Ingredients

4 servings

• 1 shortcrust pastry
• 25 g butter
• 25 g flour
• 75 cl milk
• 10 mushrooms
• 60 g Tomme de Savoie cheese
• 1 egg + 2 teaspoons of water for the egg wash
• salt and pepper
• nutmeg

Steps

1. 1

   In a small saucepan, melt the butter.

2. 2

   Once melted, add the flour and mix until the mixture thickens.

3. 3

   Gradually pour in the milk while stirring until you obtain a smooth and thick mixture. Season with salt, pepper, and a pinch of nutmeg, then add the diced Tomme de Savoie. Mix well.

4. 4

   Let it cool slightly. Roll out the shortcrust pastry. Cut out circles using a cookie cutter.

5. 5

   Place a little bit of béchamel sauce on one side of each circle, leaving the edges empty. Add one or two mushroom slices.

6. 6

   Fold the half-circle over the filled side and seal the edges with a fork (if needed, moisten the edges with a little water).

7. 7

   Brush with beaten egg mixed with a little water. Bake for 10 to 15 minutes at 200°C.