Mushroom Turnovers

Cheesy, flaky, creamy and delicious, these mushroom-filled turnovers are topped with sesame seeds and baked to golden perfection.


  • No cheese? Swap for crumbled tofu. Cook the tofu in the pan along with the mushrooms. If it's too dry, add more sesame oil and soy sauce. 
  • No mushrooms? Try with leeks or cooked potatoes. 
  • No white wine? Use vegetable stock or 1 tbsp balsamic vinegar diluted in 100ml water. 
  • No egg? Replace with milk of choice.

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 4


300 g Mushrooms (roughly chopped )

1 tbsp Butter

1 tbsp Sesame oil

1 Onion (chopped )

2 Garlic cloves (grated )

1 tbsp Thyme (chopped )

100 ml white wine

1 tbsp Soy sauce

100 g Parmesan (shredded )

Salt & pepper

1 ready rolled puff pastry

1 Egg (lightly beaten)

1 tbsp Sesame seeds


  1. Heat the butter and sesame oil in a large pan over a medium-high heat. Add the onion, garlic and thyme and a pinch of both salt and pepper. Cook for 1 minute, then add the mushrooms.
  2. Cook for about 5 minutes, stirring every so often. Stir in the wine and soy sauce, and cook until evaporated.
  3. Remove from the heat and add the grated cheese. Mix to combine and set aside.
  4. Preheat the oven to 180 C/160 fan/gas mark 4. Cut the puff pastry sheets into 6 squares, including the baking paper the pastry comes with. This will stop the turnovers sticking to the baking tray.
  5. Divide the mushroom mixture between the 6 squares. Be careful not to over-fill them, or it'll be difficult to seal the edges.
  6. Brush egg wash around the edge of each pastry square and carefully fold the dough over the filling to create triangles. Use a fork to seal the edges closed.
  7. Brush the top of each turnover with egg wash (or milk) and sprinkle with sesame seeds. Put each turnover (and the baking paper) on a large baking tray.
  8. Bake for 20-25 minutes, or until golden. Serve hot or at room temperature with a sprinkle of chopped fresh thyme and flaky sea salt.
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How to store

Store in an airtight container in the fridge for up to 3 days, or freeze uncooked for 1 month. 


Serve hot or cold alongside the salad of your choice. 

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