Ham and Corn Turnovers

Ham and Corn Turnovers
Charles Masters
These hand-held pastries are filled with a hearty mixture of mashed potatoes, ham, and corn.

Get the recipe.
Serves 4
preparation
25
minutes
cooking
60
minutes

Ingredients

1/2
pound
russet potatoes (about 2; peeled if desired), cut into 2-inch chunks
kosher salt and black pepper
3
tablespoons
unsalted butter
1/4
pound
baked or deli ham, chopped (1 cup)
1/2
medium onion, chopped
1/4
cup
frozen corn
1
tablespoon
chopped fresh chives
2
sheets frozen puff pastry (one 17.25-ounce package), thawed and halved
chutney, for serving

Directions

  1. Place the potatoes in a large pot and add 2 teaspoons salt and enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are very tender, 20 to 25 minutes. Drain and return to the pot. Add the butter, ham, onion, corn, chives, ¾ teaspoon salt, and ¼ teaspoon pepper and mash to the desired consistency.
  2. Heat oven to 425° F. Dividing evenly, top the 4 puff-pastry halves with the ham mixture; fold over and seal. Bake until golden, 25 to 30 minutes. Serve with chutney.

 

Sue Li
May 2012

Nutritional Information

  • Per Serving
  • Calories 894
  • Fat 61 g
  • Sat Fat 14 g
  • Cholesterol 40 mg
  • Sodium 1,022 mg
  • Protein 17 g
  • Carbohydrate 71 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 28 mg
What does this mean? See Nutrition 101.