I am not a baker. I almost always screw something up, leaving my kitchen disheveled and covered in a sticky coating of flour. But while these may not be the prettiest turnovers to ever emerge from an oven, even I have to admit that they were remarkably easy to construct. What else should expect from Real Simple magazine? Just purchase some premade frozen pie crusts, top with a filling, fold them over, and then pop these in the oven and in 25 minutes or so. That's dinner.
It's so fascinating how it all comes together here. The onion and swiss chard are quickly cooked, before being mixed in a large bowl with the cheese, seasonings, and raw grated sweet potatoes. I was completely in doubt that the sweet potatoes would finish cooking before the turnover was done, but they come out perfectly tender and nicely sweet.
Dinner Tonight: Sweet Potato and Gruyère Turnovers
About This Recipe
|Yield:||3 to 4|
- 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
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.
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.
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.
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