Sweet Potato and Gruyère Turnovers

By á-8937

Ingredients

• 1 medium onion, grated
• 3/4 pound sweet potatoes, peeled and grated
• 1/4 cup olive oil
• 1 bunch Swiss chard, stems discard and leaves chopped
• 1/4 pound Gruyère, grated
• 1/2 tablespoon fresh thyme leaves
• kosher salt and black pepper
• 2 refrigerated rolled piecrusts
• 1 egg

Details

Servings 3

Preparation

Step 1

1 Adjust oven rack to middle position and preheat to 400°F. Pour the oil into a medium saucepan and heat on medium high until shimmering. Add the onion, and cook, stirring frequently, until soft, about 8 minutes. Add the swiss chard, and cook until wilted, about 5 minutes.

2 Transfer mixture to a large bowl. Mix in the grated sweet potatoes, Gruyère, fresh thyme, 1/2 teaspoon salt, and pinch of black pepper. Let cool for a few minutes.

3 Cut the pie crusts in half, so you have four half circles. Spoon about 1/2-cup of the sweet potato mixture on one side of each half circle, leaving 1/2-inch border. Fold the dough over and crimp the sides. Using a knife, slice three openings on the top of the turnover. Repeat with the other three half circles.

4 Crack the egg into a bowl, and whip with a fork. Brush the top of each turnover with egg. Line a baking sheet with parchment paper, and place the turnovers on top. Bake in the oven until the turnovers are golden brown, 20 to 25 minutes