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