- Calories 711
- Fat 41g
- Sat fat 18g
- Cholesterol 63mg
- Sodium 843mg
- Protein 15g
- Carbohydrate 71g
- Sugar 10g
- Fiber 4g
- Iron 2mg
- Calcium 323mg
Sweet Potato and Gruyère Turnovers
Hans Gissinger
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.
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.
