Ham and Corn Turnovers

Ham and Corn Turnovers
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By May, 2012

Nutritional Information

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

Quick Tip

Russet potatoes
For the best texture, use russet potatoes. It’s fine to leave chunks of potatoes unmashed. Overworked potatoes will become gluey.

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