Rating: 3 stars
526 Ratings
  • 1 star values: 62
  • 2 star values: 184
  • 3 star values: 73
  • 4 star values: 59
  • 5 star values: 148
Kate Merker and Sara Quessenberry

Gallery

Credit: Hans Gissinger

Recipe Summary

hands-on:
30 mins
total:
1 hr 5 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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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