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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
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
Course
Lunch, Main Course
Cuisine
American
Servings
4
Equipment
Large Pot
Colander
Potato Masher
Baking Sheet
Ingredients
1x
2x
3x
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.
Nutrition
Calories:
894
kcal
Carbohydrates:
71
g
Protein:
17
g
Fat:
61
g
Saturated Fat:
14
g
Cholesterol:
40
mg
Sodium:
1022
mg
Fiber:
3
g
Sugar:
2
g
Calcium:
28
mg
Iron:
4
mg
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