for 6 pieces

Filling

1 tbsp	olive oil
200 g	white mushrooms, sliced
1	garlic clove, squeezed
¾ tsp	mild curry powder
½ tsp	salt
a little	pepper
1 tin	sweetcorn (approx. 140 g), rinsed, drained
80 g	Tilsiter cheese, coarsely grated

Shape the turnovers

1	puff pastry dough, rolled into a circle (approx. 32 cm Ø)
1	egg, beaten

How it's done

Filling

Heat the oil in a non-stick frying pan. Add the mushrooms, garlic and curry powder, stir fry for approx. 10 mins., season. Remove, allow to cool slightly. Mix in the sweetcorn and cheese.

Shape the turnovers

Roll out the dough, cut into 6 equal triangles. Brush the edges of the dough with a little egg. Spread the filling in the middle of the pieces of dough. Starting from the outside, place the corners over the filling, fold the tip of the dough over the top, press down gently. Place the dough parcels on a baking tray lined with baking paper, glaze with the remainder of the egg.

Bake

Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly on a rack, serve lukewarm.

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