In 1-quart saucepan melt butter over medium heat. Stir in flour; cook 1 minute. Stir in mustard; cook 1 minute. Gradually whisk in milk. Cook and stir until thickened, about 5 minutes. Stir in ham, raisins, hard-cooked eggs, onions, salt and pepper. Cook and stir over low heat 5 minutes. Remove from heat; set aside.

Roll each pastry shell into a 6-inch circle. Spoon filling, equally divided, onto circles. Moisten edges with a little beaten egg. Fold over and carefully press edges with fork to seal completely. Place on greased baking sheets. Brush with beaten egg. Bake in 400 degrees F oven 15 to 20 minutes until puffed and golden brown. Serve hot or at room temperature.

Note: Turnovers may be cooled, wrapped and frozen up to 30 days. To serve, thaw; place on baking sheet and heat in 350 degrees F conventional oven for 10 to 15 minutes until heated through or microwave each frozen turnover on high power 1 to 1-1/2 minutes.

Recipe Courtesy of The California Raisin Marketing Board.