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Sweet Potato and Gruyère Turnovers

January 4, 2011

Give this easy, make-ahead recipe a try. I made the single-family recipe last night before investing the time and food towards the big-batch recipe. Since this one passed the “Guy Test”, I plan to whip up a bunch of these soon for future postpartum meals (not for me wishful thinkers – for my friends) and quick go-to dinners for Guy when I am working.

Sweet Potato and Gruyère Turnovers

Single-Family Recipe

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)(I used about 1/2 bunch)
  • 1 small sweet potato (about 8 ounces), peeled and grated
  • 5 ounces Gruyère (about 1 cup) you may sub in a quality swiss or Jarlsberg
  • 2 teaspoons fresh thyme leaves (dried will work too)
  • kosher salt and black pepper
  • 2 refrigerated rolled piecrusts, each cut in half (to form 4 half-circles) (or use Philo dough)
  • 1 large egg, beaten
  • 1 link andouille sausage, cut in half long ways and into pieces

Method:

  1. 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, andouille, and thyme; season with ¾ teaspoon salt and ¼ teaspoon pepper.
  2. 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.
  3. 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.

By Kate Merker and Sara Quessenberry,  Real Simple September 2010

Big-Batch Recipe

Ingredients:

  • 3 large onions
  • 3 pounds sweet potatoes
  • 1/4 cup olive oil
  • 4 bunches Swiss chard, stems discarded and leaves cut into 1/2-inch strips (about 24 cups) (I will cut this by 1/4)
  • 1 pound Gruyère, grated (4 cups)
  • 2 tablespoons fresh thyme leaves
  • 4 links of fully cooked andouille sausage
  • kosher salt and black pepper
  • 8 refrigerated rolled piecrusts, each cut in half (to form 16 half-circles) (or use Philo dough)
  • 1 large egg, beaten

Method:

  1. In a food processor fitted with the large grating disk, grate the onions; transfer to a bowl. Grate the sweet potatoes and transfer to a second bowl.
  2. Divide the oil between 2 large pots and heat over medium-high heat. Divide the onions between the pots and cook, stirring often, until beginning to soften, 8 to 10 minutes. Divide the chard between the pots and cook, stirring, until wilted, 5 to 7 minutes.
  3. Divide the vegetable mixture between 2 bowls. Dividing evenly between the bowls, fold in the sweet potatoes, Gruyère, sausage, and thyme; season each with 1 ½ teaspoons salt and ½ teaspoon pepper.
  4. Dividing evenly, spoon the mixture onto one side of each half-circle of piecrust (about ½ cup per 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 and brush with the egg.
  5. Freeze and cook later: Freeze the uncooked turnovers on a parchment-lined baking sheet just until firm, 15 to 20 minutes. Transfer to freezer-safe resealable bags and freeze for up to 3 months. To cook, bake the turnovers from frozen on a parchment-lined baking sheet at 400° F until golden brown, 30 to 35 minutes.
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