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Ham and Corn Turnovers

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.