- Calories 711
- Fat 41g
- Sat fat 18g
- Cholesterol 63mg
- Sodium 843mg
- Protein 15g
- Carbohydrate 71g
- Sugar 10g
- Fiber 4g
- Iron 2mg
- Calcium 323mg
Big-Batch Sweet Potato and Gruyère Turnovers
Hans Gissinger
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
To eat tonight: Bake the turnovers on a parchment-lined baking sheet at 400° F until golden brown, 20 to 25 minutes.
Step 6
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.
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natalienichole
2010-09-25T15:11:30-04:00
These are good but whoa, did they require so much more than I expected. The recipe is a bit unclear and confusing so read it more than a few times and it sounds silly but I would recommend a "dress rehearsal" with these before you start actually cooking. Also, the 1hour and 10 minutes is not real, unless you have way more hands helping. It took almost 4 hours start to finish. Granted, I have a small kitchen and a small food processor, but it was way more than expected!
The bonus: These are tasty and my husband really enjoys them. Also, they are so easy once they are finished. Dinner for one in a forty minutes!
