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Corn and Ham Turnovers Recipe

Corn and Ham Turnovers Recipe. Are you looking for a fun and easy recipe to make for dinner tonight? Why not try corn and ham turnovers! This recipe is simple to follow, and it’s sure to please your whole family.

This savory pastry makes a delicious breakfast, lunch, or dinner. Made with potatoes, salt, pepper, ham, onion, corn, chives, butter, puff pastry, and chutney.

Closeup of a Corn and Ham Turnover on a white plate with a white background.

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If you need to change the amount of servings the recipe will make, click on the number of servings in the section under the “Print Recipe” bar, and move the slider up or down to change the number of servings you want.

Or to double or triple the recipe, click on the 2x or 3x next to “Ingredients”.

Corn and Ham Turnovers

Nesting Lane Indulge

Corn and Ham Turnovers Recipe. This savory pastry makes a delicious breakfast, lunch, or dinner and they are easy to make.

5 from 8 votes

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Prep Time 25

Cook Time 35

Total Time 1

Course Lunch, Main Course

Cuisine American

Servings

Equipment

Ingredients

2 russet potatoes peeled, cut into 2-inch chunks
salt kosher to taste
ground black pepper to taste
1 cup deli ham chopped
½ medium onion chopped
¼ cup frozen corn
1 tbsp fresh chives chopped
3 tbsp unsalted butter
2 sheets frozen puff pastry thawed and halved
chutney for serving

Instructions

In a large pot, add potatoes, cover with cold water, add 2 teaspoons of salt.
Place pot over medium/high heat, cover, and bring to a boil. Reduce heat, simmer approximately 20 – 25 minutes or until tender.
Preheat oven to 425° F.
Using a colander, drain water off of potatoes and add back into the pot.
In the pot, add ham, corn, onion, chives, butter, ¾ teaspoon salt, and ¼ teaspoon black pepper.
Using a potato masher, mash until you are at desired consistency.
On a flat surface, lay out 4 of the halved puff pastries.
Using a spoon, add equal amounts of the potato mixture off-center on each puff pasty.
Carefully fold the pastry over the filling and press to seal all sides.
Place pastries on a baking sheet
Using a knife cut a slit on top of each pastry.
In preheated oven, bake 25 – 30 minutes or until the pastries are golden brown.
Serve with chutney for dipping.