Potato Cheddar Puff Pastry Turnovers

🧂 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

• 1 Preheat oven to 200 C / 400 F.
• 2 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.
• 3 While the potatoes are cooking, finely dice the red onion and red chili. Grate
  the cheddar cheese.
• 4 Combine the potato cubes with the finely diced onion, red chili, grated cheddar
  and seasonings. Mix well until evenly combined.
• 5 Spoon 2-3 tablespoons of the filling onto each square (reserve 1-2 tablespoons
  of filling for topping the turnovers at the end).
• 6 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.
• 7 Once all the turnovers are filled, use a fork to mash down the remaining filling
  until fine.
• 8 Crack an egg into the leftover filling and mix well then use a basting brush or
  teaspoon to apply the mixture to each turnover.
• 9 Bake at 200 C / 400 F for 20 minutes or until the turnovers are nicely puffed up
  and golden brown.

Nutrition Info