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CSA eats! Sweet Potato and Gruyère Turnovers

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something tasted weird about these. I couldn’t eat it. could be my crazy pregnancy taste buds or something. Chris ate his, but then when I told him I didn’t want to eat it, he agreed that something tasted off in them as well. not sure what the issue was? maybe something I used was bad? or maybe it was the cheese? we are not really big fans of gruyere

Sweet Potato and Gruyère Turnovers from Real Simple
Serves 4| Hands-On Time: 30m | Total Time: 1hr 05m
2 tablespoons olive oil
1 large onion, chopped (used leeks instead – CSA)
1 bunches Swiss chard, stems discarded and leaves cut into 1/2-inch strips (about 6 cups) (I used spinach – CSA)
1 small sweet potato (about 8 ounces), peeled and grated (CSA)
5 ounces Gruyère (about 1 cup)
2 teaspoons fresh thyme leaves (omitted)
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 (CSA)

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.

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. (I skipped the egg wash and just sprayed with my olive oil misto)

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