Work: 25 minutes
Total: 1 hour 40 minutes
Serves: 6
Play around with your own combos for the filling–try different cheeses, vegetables and herbs.
2 T olive oil
2 C (6 oz) sliced mushrooms
1/2 t kosher salt, divided
1 t fresh thyme leaves OR 1/2 t dried thyme
1 C (4 oz) grated Fontina cheese
2 large eggs
1/8 t ground black pepper
1 sheet puff pastry, thawed
4 oz sliced Black Forest ham
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1. Heat oven to 375 degrees with rack in lower third. Line a baking sheet with parchment.
2. In a medium skillet, heat olive oil; add mushrooms and saute until golden. Add 1/4 teaspoon salt and thyme and set aside.
3. In a bowl, mix together the cheese, 1 egg, 1/4 teaspoon salt and pepper. Roll pastry on a floured surface into an 11-by-11-inch square and place on prepared baking sheet. Place a layer of ham on one half of the dough, leaving a 1″ border of pastry. Add mushrooms, egg mixture and another layer of ham.
4. Lightly beat remaining egg and brush border of pastry. Fold dough over filling and press to seal edges. Chill 20 minutes or freeze for 10 minutes.
5. Trim edges and brush entire pastry with beaten egg. Cut 3 vents in top of pastry. Bake, rotating once, until crust is golden brown and puffed, 35 to 40 minutes. Transfer turnover on parchment to a rack and cool 10 to 15 minutes. Serve warm or at room temperature.
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