Potato Turnovers


Potato Turnovers

Who says turnovers have to be sweet? When I was growing up in India, my school cafeteria served these savory turnovers and they were always a huge hit. From what I hear, they’re still served and still a favorite at that school! It is my mission to make them a favorite at my kids’ schools now as well; cheers to the 2018-19 school year!

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Allergens: Gluten, Wheat
  • Servings: 12


  • 4 tablespoons grapeseed oil
  • 1 teaspoon cumin powder
  • 1 cup frozen peas (uncooked)
  • 1 cup frozen corn (uncooked)
  • 1 large onion (chopped)
  • 2 teaspoons garam masala
  • 2 tablespoons ginger (grated)
  • Salt & pepper (to taste)
  • 5 large potatoes (boiled, peeled)
  • 1/2 cup cilantro leaves (chopped)
  • 1 package puff pastry


  1. In pan, heat oil and add cumin seeds. 

  2. As seeds start to change color, add onions, then sauté until onions have softened and lightened in color.  

  3. Add spices and ginger and cook for 1 minute. 

  4. Add peas and corn and cook for 3-5 minutes. 

  5. Take the pan off the heat and add potatoes and cilantro leaves, mixing well to make sure all ingredients have combined fully. Let cool to room temperature.

  6. If the puff pastry package is in ready-rolled sheets, cut into 4-inch squares. Otherwise, roll into a rectangle shape no thicker than approximately 2-3 mm. 

  7. Taking a 4-inch square piece of puff pastry, spoon 1-2 tablespoons (or more, depending on filling preference and ease of managing filling in turnover) into one half of the pastry square, then turn the other side over to create a turnover shape. 

  8. Brush the top surface with water and, using a sharp knife, make a couple of slits on top of the pastry to ensure hot air can escape during the baking process. 

  9. Freeze turnovers on a baking sheet until they harden then put them in a Ziplock bag to be baked later, or place on a baking sheet a couple of inches apart and bake until golden brown and crispy (about 10-15 minutes). 

  10. Serve hot with spicy mint chutney.