Sweet Potato and Gruyère Turnovers

Name: Sweet Potato and Gruyère Turnovers
Total time: 65 min
Yield: Serves 4
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

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Hans Gissinger

Hands-On Time

30 Mins

Total Time

1 Hour 5 Mins

Yield

Serves 4

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

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

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Reviews

five_whole_stars

View Earlier Comments

MegForgrave 2018-07-09T23:39:35-04:00

I love this recipe! A friend made these for us to freeze and bake after our first baby was born and I've made them many more times! I like to drizzle a bit of red wine vinegar over them or over greens w this, to add some more brightness - I also bake any extra filling in ramekins. Great way to get veggies in!

AHF2002 2011-11-17T00:48:14-05:00

Great recipe! I think if made smaller, more bite-size, they would make great appetizers. The recipe is surprisingly rich.

nprovy 2011-06-03T08:41:40-04:00

This is pretty much the greatest thing I have ever made. I ended up using more gruyere than the recipe called for because the package was 8 oz. and why not? I also used a red onion, which caramelized a little and added a slightly sweet touch. So good!!!

kdorman907 2010-09-13T19:34:05-04:00

This was pretty yummy and cozy. Great for something different. I used jarlsberg cheese instead of the gruyere because my store was out of gruyere. I think next time I try it I'll cut back on the amount of thyme.

tallblondes 2010-09-03T14:02:33-04:00

I LOVED this recipe! I thought it was going to be difficult but it was really easy! I had four of the turnovers in the oven and made twelve more (from the magazine's big batch recipe) and had them in the freezer before dinner. The veggie-avoiding men in my house gobbled this down WITH a green salad! I liked them too!

kmc2010 2010-08-27T12:48:28-04:00

My husband and I both really enjoyed the recipe. We thought it was the perfect blend of savory and sweet.

Sweet Potato and Gruyère Turnovers

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