Sweet Potato and Gruyère Turnovers

sweet potato and Gruyère turnovers
Hans Gissinger
Serves 4
preparation
30
minutes
cooking
65
minutes

Ingredients

2
tablespoons
olive oil
1
large onion, chopped
1
bunches Swiss chard, stems discarded and leaves cut into 1/2-inch strips (about 6 cups)
1
small sweet potato (about 8 ounces), peeled and grated
5
ounces
Gruyère (about 1 cup)
2
teaspoons
fresh thyme leaves
kosher salt and black pepper
2
refrigerated rolled piecrusts, each cut in half (to form 4 half-circles)
1
large egg, beaten
green salad, for serving

Directions

  1. Heat oven to 400° F. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring often, until beginning to soften, 4 to 5 minutes. Add the chard and cook, stirring, until wilted, 2 to 3 minutes. Transfer to a large bowl and fold in the sweet potato, Gruyère, and thyme; season with ¾ teaspoon salt and ¼ teaspoon pepper. Spread the vegetable mixture on a rimmed baking sheet and let cool for 10 minutes.
  2. Dividing evenly, spoon the sweet potato mixture (about ½ cup) on one side of each half-circle of piecrust, leaving a ½-inch border. Dot the borders with water, fold the dough over to form a quarter-circle, and press firmly to seal; crimp, if desired. Cut 3 slits in each turnover.
  3. Transfer the pies to a parchment-lined baking sheet, brush with the egg, and bake until golden brown, 20 to 25 minutes. Serve with the salad, if desired.
Kate Merker and Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 711
  • Fat 41 g
  • Sat Fat 18 g
  • Cholesterol 63 mg
  • Sodium 843 mg
  • Protein 15 g
  • Carbohydrate 71 g
  • Sugar 10 g
  • Fiber 4 g
  • Iron 2 mg
  • Calcium 323 mg
What does this mean? See Nutrition 101.