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Sweet Potato and Gruyère Turnovers

sweet potato and Gruyère turnovers
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By September, 2010

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

Cheese
Keep cheese in the vegetable drawer with an unwrapped head of lettuce, which will provide the right level of humidity.

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