Ham, cheese and mushroom pasties

This recipe takes 15 minutes to prepare and 35-40 minutes to cook. It makes 4 pasties.

Suitable for: Diabetic.

Allergen information: Milk, wheat flour (gluten), egg.

Cooking information: 200°C, 180°C fan, Gas 6


  • 1 tbsp butter
  • 1 tbsp plain flour
  • 250ml milk
  • 150g button mushrooms, cut into quarters
  • 1 tbsp oil
  • 150g ham, chopped into small pieces
  • 75g Cheddar cheese, grated or cut into small pieces
  • 500g block puff pastry
  • 1 egg, beaten

To make the Ham, Cheese And Mushroom Pasties

  1. Melt the butter in a heavy based pan over low heat and stir in the flour. Cook for 2 minutes until it forms a paste. Slowly add the milk, stirring continuously to make a smooth sauce. Bring to the boil, then reduce to a simmer and cook for 3-4 minutes or until thickened. Cool the sauce in a bowl.
  2. Fry the mushrooms in the oil for 3-5 mins until golden, then leave to cool.
  3. Place the ham, cheese and mushrooms into a bowl, then gradually stir in the white sauce until everything is well coated.
  4. Roll out the pastry on a floured surface to about the thickness of a £1 coin and cut out 4 saucer-size rounds (about 18cm wide), re-rolling the trimmings if you need to.
  5. Brush the edges of each round with beaten egg. Spoon the mixture onto one side of each round, then fold over and seal the edges well.
  6. Brush the pasty with the remaining egg, then chill for 30 minutes.
  7. Place the pasties on a baking sheet and bake until puffed up and golden. Leave to cool slightly and enjoy warm.

Top Tips

  • If using fresh puff pastry, the pasties can be made up to stage 5 and then frozen for up to 1 month. Any kind of cheese is suitable for this recipe – why not try a blue cheese for a change, or why not use the filling as a delicious topping for baked potatoes?
  • With the rolling and shaping of the pastry, this recipe is great to work on together – have a go at crimping the edges of the pasties in different designs or adding pastry decorations

Nutrition: per serving

Kcal - 723; Fat - 50.3g; Saturates - 24.2g; Carbs - 48.6g; Sugars - 5.3g; Fibre - 4.0g; Protein - 21.9g; Salt - 2.3g