Ham and Corn Turnovers

ham-corn-turnovers
Photo by Charles Masters
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 894 calories
    • 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

Ingredients

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