Roasted Corn & Mushroom Turnovers | Sweet charred corn, nutty mushrooms with creamy ricotta create the perfect holiday appetizer.
Author: Nisha Vedi Pawar
Recipe type: Appetizer
Serves: 12
Ingredients
1 box (2 sheets) frozen puff pastry (thawed in the refrigerator)
1 cup ricotta cheese
½ cup roasted corn
½ cup sliced (button mushrooms)
⅓ cup shredded mozzarella cheese
½ tablespoon red chilli flakes
1 tablespoon butter or olive oil
salt to taste
1 egg or 3 tablespoon heavy cream
Method
Sautéé the mushrooms in butter. Salt and pepper to taste, let cool.
In a medium bowl make the filling by mixing the ricotta, sautéed mushrooms, roasted corn, mozzarella cheese and red chili flakes. Mix while adding in salt. Taste and adjust as needed.
Line a large baking sheet with parchment paper. On a lightly floured surface, roll out one pastry sheet. Use a pizza cutter and cut the sheet into 6 squares. Transfer the squares to the prepared baking sheet.
Using a pastry brush, brush the squares lightly with the egg wash or heavy cream. Spoon 1-2 tablespoons of the ricotta mixture onto each square. Fold the squares diagonally to make a triangle, lining up the edges as best as you can. Crimp the edges with a fork to seal shut.
Repeat this with the 2nd puff pastry sheet so you have a total of 12 pockets. With the fork poke the tops for air vents and brush them with egg wash/heavy cream.
Chill the pockets in the fridge for 15 minutes or freeze up to two weeks.
Preheat the oven to 425°F while the puffs are being chilled. Bake the pockets for 20-25 minutes, or until the tops are golden brown.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/roasted-corn-mushroom-turnovers/