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.
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