Flaky pastry and a savory, creamy filling make this turnover a delicious breakfast.
Pre-heat oven to 425˚F. Peel potatoes and boil in medium-sized pot until very tender. Place potatoes in large bowl and mash with hand-held potato masher. Add butter, onion, corn, cream cheese, chives, and peppers. Stir to combine.
Lay out thawed pastry sheets. Cut each sheet into four squares. Spoon equal amounts of filling onto center of each square. Fold diagonally to create a triangle. Gently pinch edges closed. Using a pastry brush, brush the top of each turnover with glaze. Bake until golden brown, approximately 12 minutes. Remove from oven and cool for 15 minutes. Serve with sweet pepper jelly on the side.