I love making my own joint of glazed gammon as it’s such an economic way of making several meals and this week I found a new way to use some of the leftovers. I decided to make some turnovers after researching different pies and pasties. For the decoration I was inspired by Michel Roux Jr from Masterchef after seeing him decorate a Pithivier with spiral lines drawn from the top outwards. I then went off piste and just had fun making up my own patterns, the children were very definite about which pattern they wanted to eat! Watching one of the contestants make the mistake of decorating his Pithivier first and then egg washing, helped me to remember to do it the other way round otherwise the pattern doesn’t show! I had wanted to make individual Pithiviers but didn’t know if I’d have enough pastry so opted for the safe option of turnovers.
I must say I will definitely be making these Ham, Cheese and Sweetcorn Turnovers again as the whole family loved them. You could cook easily chop and change the ingredients to things like cooked beef, sweet potatoes, peas etc to ring the changes too. If you’re vegetarian you could just leave the ham out and put in more vegetables!
Ham, Cheese and Sweetcorn Turnovers
- 225 g / 8 oz Potatoes chopped into 2cm chunks
- 40 g / 1 ½ oz Salted butter chopped up
- 110 g / 4 oz Cooked gammon/ham chopped
- ½ Medium onion finely chopped
- Handful of fresh or frozen sweetcorn
- 50 g / 2 oz Extra mature Cheddar cheese grated
- 375 g / 13 oz Pre-rolled puff pastry sheet
- Egg for egg wash
- Boil the potatoes in salted water for about 15 minutes or until tender.
- Drain the potatoes and then add the onion, gammon/ham, cheese, sweetcorn, butter and pepper.
- Mash gently, leaving a few chunks and mix together thoroughly.
- Pre-heat the oven to 220°C.
- Roll the pastry sheet with a rolling pin to stretch slightly in both directions.
- Cut the sheet into 4 equal rectangles.
- Divide the mixture between the rectangles placing to one side to allow the other side to be folded over.
- Fold the pastry over the filling and seal with egg wash and crimp with a fork.
- Brush egg wash over the turnovers and if you want a pattern use a small sharp knife to score one onto the pastry being careful not to cut it. (It’s important to score the pattern after you’ve egg washed and not before or the pattern won’t show)
- Bake on a sheet of baking paper on a baking sheet for about 25 minutes until golden.
- Serve with lashings of ketchup and a nice salad.