Hawaiian Turnovers

Hawaiian Turnovers

On the school holidays I like to get the kids in the kitchen.  They get to learn some new skills and experience different foods that they haven’t been willing to try in the past.

Mr 8 helped to make these Hawaiian Turnovers.  Simply ham, cheese ( two types) and pineapple wrapped in puff pastry.  Mr 8 has always declared that he didn’t like pineapple in cooked foods, so I thought we would see if he would like to try making these and give them a try – and he did and he liked them and most importantly he had fun making them.

They are super easy to make and I even think I will make them for their lunchboxes when they are back at school – or Mr 8 can make them :).

Hawaiian Turnovers


100gm D’Orsogna Value Pack Shaved Honey Leg Ham
Canned Pineapple Rings
1/2 Cup Mozzarella Cheese, grated
4 Strips Brie Cheese
1 Sheet Puff Pastry, defrosted
1 Egg


  1. Pre-heat the oven to 200 degree Celsius (fan forced). Place a sheet of baking paper on a baking tray.
  2. Cut the defrosted puff pastry in four squares.
  3. Take one square, place one slice of ham, half a ring of pineapple, a sprinkling of cheese and one slice of brie. Fold over the puff pastry from each opposite tip (as per video), place onto the lined baking tray.  Repeat to make as many as required.  We made four.
  4. Whisk the egg with a splash of water.  Baste the turnovers.  Place into the oven to cook for approximately 20 minutes or until the pastry has puffed up and it is golden.

Enjoy warm.

Store in the fridge in an air-tight container for up to 3 days.  Reheat in the microwave before serving or you can eat cold.

Makes 4

Hawaiian Turnovers This is a sponsored post for D’Orsogna. Find more recipes like this one visit the D’Orsogna Website , D’Orsogna Facebook Page   and D’Orsogna Instagram Page.Hawaiian Turnovers

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One Response to Hawaiian Turnovers

  1. Kim March 3, 2019 at 9:22 pm #

    Hi, I found this recipe in your freezer friendly post and we made them today, they are amazing! I just wanted to ask, how does the pastry go with the freezing/defrosting? Does it go soggy? And how long can they be frozen for? Thanks.

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