Potato Cheddar Puff Pastry Turnovers
These potato cheddar puff pastry turnovers have a soft and flavorful cheesy potato filling wrapped up in flaky and crisp puff pastry.
Servings 10 turnovers
Calories 268kcal
Equipment
- large baking sheet
- microwave or modified stovetop method
Ingredients
- 10 puff pastry squares
- 1.5 cups potatoes cut into small cubes
- 1 cup cheddar grated
- 1 red onion finely diced
- 3 fresh red chilies finely diced, or substitute 0.5-1 teaspoon chili flakes
- 1 teaspoon summer savory or substitute equal amounts dried thyme and oregano
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt or to taste, see recipe notes
- 1 egg for eggwash
Instructions
- Preheat oven to 200 C / 400 F.
- Cut the potatoes into small cubes and put them in a bowl with 2 tablespoons of water. Cover and microwave for 4 minutes or until fork tender. If you don't have a microwave, put them in a pot on the stove with ½ cup water: cover and cook over medium heat for 8-10 minutes or until fork tender. Drain any excess water.
- While the potatoes are cooking, finely dice the red onion and red chili. Grate the cheddar cheese.
- Combine the potato cubes with the finely diced onion, red chili, grated cheddar and seasonings. Mix well until evenly combined.
- Spoon 2-3 tablespoons of the filling onto each square (reserve 1-2 tablespoons of filling for topping the turnovers at the end).
- After filling the puff pastry square, fold it over to make a triangle. Seal the edges by pressing together firmly and arrange them on a baking sheet, leaving about 4 cm / 1.5 inches space between them.
- Once all the turnovers are filled, use a fork to mash down the remaining filling until fine.
- Crack an egg into the leftover filling and mix well then use a basting brush or teaspoon to apply the mixture to each turnover.
- Bake at 200 C / 400 F for 20 minutes or until the turnovers are nicely puffed up and golden brown.