Sweet Potato and Gruyère Turnovers
Serves 4|
Hands-On Time:
30m
|
Total Time:
1hr
05m
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
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 711
- Fat 41g
- Sat Fat 18g
- Cholesterol 63mg
- Sodium 843mg
- Protein 15g
- Carbohydrate 71g
- Sugar 10g
- Fiber 4g
- Iron 2mg
- Calcium 323mg
What does this mean? See Nutrition 101.
Quick Tip
Keep cheese in the vegetable drawer with an unwrapped head of lettuce, which will provide the right level of humidity.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
