Roasted Corn and Mushroom Turnovers
 
Prep time
Cook time
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Roasted Corn & Mushroom Turnovers | Sweet charred corn, nutty mushrooms with creamy ricotta create the perfect holiday appetizer.
Author:
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
  1. Sautéé the mushrooms in butter. Salt and pepper to taste, let cool.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Chill the pockets in the fridge for 15 minutes or freeze up to two weeks.
  7. 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/