Ham and corn turnovers recipe

Ingredients

• ½ pound russet potatoes (about 2; peeled if desired), boiled
• 3 tablespoons unsalted butter
• ¼ pound baked or deli ham, chopped (1 cup)
• ½ medium onion, chopped
• ½ cup frozen corn
• 1 tablespoon fresh chives, chopped
• Kosher salt and black pepper
• 2 sheets frozen puff pastry (one 17.25-ounce package), thawed and halved
• Chutney, for serving

1. Mash the boiled potatoes with the butter, ham, onion, corn, and chives; season with ¾ teaspoon salt and ¼ teaspoon pepper.
2. Top the 4 puff-pastry halves with the ham mixture; fold over and seal. Bake at 425°F until golden, 25 to 30 minutes. Serve with chutney.