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    You are in: Home / Recipes / Ham and Gruyere Mini Turnovers Recipe
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    Ham and Gruyere Mini Turnovers

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    trick's Note:

    Ladies' Home Journal provided this recipe. I had this at The Hobbitt restaurant in Orange County, CA, except it was made with Salami. Delicious! Entertaining is easy because you can make them ahead. Once they're assembled, freeze the uncooked turnovers in a freezer container up to 2 weeks. When ready to serve, heat oven to 300 degrees F. Bake the frozen turnovers for 10 minutes. Then increase the temperature to 350 degrees F and bake about 12 minutes more.

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    Ingredients:

    Yield:

    turnovers

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 400 degrees F.
    2. 2
      For filling - in a medium bowl, stir together cheese, ham, half-and-half, sage and pepper.
    3. 3
      On a lightly floured surface, roll out 1 pastry sheet to a 12-inch square; cut into 9 squares. Working with one square at a time, brush edges with egg and place 1 tbsp filling in center. Fold together opposite corners of square, forming a triangle, and pres together edges to seal decorate with tines of fork.
    4. 4
      Transfer turnover to an ungreased baking sheet, brush with egg and prick top once with fork. Repeat with remaining pastry sheet, filling and egg.
    5. 5
      Bake 5 minutes. Reduce temperature to 375 degrees F. Bake until turnovers are puffed and golden brown, about 15 minutes more.
    6. 6
      Serve warm with mustard (if using).

    Ratings & Reviews:

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    Nutritional Facts for Ham and Gruyere Mini Turnovers

    Serving Size: 1 (808 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 199.6
     
    Calories from Fat 126
    63%
    Total Fat 14.0 g
    21%
    Saturated Fat 4.4 g
    22%
    Cholesterol 25.1 mg
    8%
    Sodium 96.7 mg
    4%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.2 g
    1%
    Protein 5.9 g
    11%

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