Sweet potato and gruyère turnovers
Delight in the harmonious blend of sweet potato and tangy gruyère cheese in these delectable turnovers. Perfectly flaky pastry with a creamy, savory filling.
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 230g), peeled and grated
- 140g 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
Instructions:
- Preheat the oven to 400° F. Warm the oil in a large pot over medium-high heat. Add the onion and cook while stirring occasionally until it starts to soften, for about 4 to 5 minutes. Then, add the chard and cook while stirring until it wilts, which takes about 2 to 3 minutes.
- Move the mixture to a large bowl and gently mix in the sweet potato, Gruyère, and thyme; season with ¾ teaspoon of salt and ¼ teaspoon of pepper. Spread this mixture out on a baking sheet with edges and allow it to cool for about 10 minutes.
- Spoon the sweet potato mix (about ½ cup) equally onto one side of each half-circle of pie dough, making sure to leave a ½-inch border. Wet the edges with water, fold the dough over to create a quarter-circle shape, and press the edges firmly to seal them; you can crimp them for a decorative touch. Make 3 small cuts in the top of each turnover.
- Place the turnovers on a baking sheet lined with parchment paper, brush them with beaten egg, and bake until they turn golden brown, typically around 20 to 25 minutes. You can serve them along with a salad if desired.
Summary:
- Calories: 3194 kcal
- Fat: 193 g
- Protein: 72 g
- Carbs: 302 g
- Potassium: 3092 mg
- Magnesium: 525 mg