Ham and corn turnovers recipe

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  • Yield: 4 Servings
  • Cooking Time: 1 Hour

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
How to Make It
  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.
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