Dinner Tonight: Sweet Potato And Gruyère Turnovers Recipe

1. 1

   Adjust oven rack to middle position and preheat to 400u00b0F. 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. 2

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

3. 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. 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

* Per serving · 4 servings · Values may vary.

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