Real Simple Big-Batch Sweet Potato and Gruyère Turnovers |
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Prep Time: 70 Minutes Cook Time: 0 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Ingredients:
3 large onions |
3 pound(s) sweet potatoes |
1/4 cup(s) olive oil |
24 cup(s) 4 bunches swiss chard, stems discarded and leaves cut into 1/2-in |
4 cup(s) gruy¨re grated |
2 tablespoon(s) fresh thyme leaves |
kosher salt and black pepper |
8 refrigerated rolled piecrusts, each cut in half (to form 16 half |
1 large egg beaten |
Directions:
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, and thyme; season each with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Spread the sweet potato mixture from both bowls onto a rimmed baking sheet and let cool for 10 minutes. 4. Dividing evenly, spoon the mixture onto one side of each half-circle of piecrust (about 1/2 cup per piecrust), leaving a 1/2-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. To eat tonight: Bake the turnovers on a parchment-lined baking sheet at 400° F until golden brown, 20 to 25 minutes. 6. To 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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