Rating: 4 stars
31 Ratings
  • 5 star values: 7
  • 4 star values: 12
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 0

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Credit: Hans Gissinger

Recipe Summary

total:
1 hr 45 mins
hands-on:
1 hr 10 mins
Yield:
Serves 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor fitted with the large grating disk, grate the onions; transfer to a bowl. Grate the sweet potatoes and transfer to a second bowl.

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  • Divide the oil between 2 large pots and heat over medium-high heat. Divide the onions between the pots and cook, stirring often, until beginning to soften, 8 to 10 minutes. Divide the chard between the pots and cook, stirring, until wilted, 5 to 7 minutes.

  • Divide the vegetable mixture between 2 bowls. Dividing evenly between the bowls, fold in the sweet potatoes, Gruyère, and thyme; season each with 1 ½ teaspoons salt and ½ teaspoon pepper. Spread the sweet potato mixture from both bowls onto a rimmed baking sheet and let cool for 10 minutes.

  • Dividing evenly, spoon the mixture onto one side of each half-circle of piecrust (about ½ cup per 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 and brush with the egg.

  • To eat tonight:Bake the turnovers on a parchment-lined baking sheet at 400° F until golden brown, 20 to 25 minutes.

  • To freeze and cook later:Freeze the uncooked turnovers on a parchment-lined baking sheet just until firm, 15 to 20 minutes. Transfer to freezer-safe resealable bags and freeze for up to 3 months. To cook, bake the turnovers from frozen on a parchment-lined baking sheet at 400° F until golden brown, 30 to 35 minutes.

Nutrition Facts

711 calories; fat 41g; saturated fat 18g; cholesterol 63mg; sodium 843mg; protein 15g; carbohydrates 71g; sugars 10g; fiber 4g; iron 2mg; calcium 323mg.
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