Saturday, December 25, 2010


I was in charge of Christmas Eve dinner, kind of the prelude of what is to come for Christmas Day dinner, which hubs is in charge of. I always try to make something Justin has never tried before....

This year I came up with a vegetarian meal - Caprese Salad and Sweet Potato and Gruyére Turnovers... I knew Christmas day would be more "carnivorous", so this is where the vegetarian part came in...

Sweet Potato and Gruyére Turnovers

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.

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.  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

1/2-c mixture per turnover...

egg wash...

applying the wash...

waiting for turnovers to cool!!!

Sleepy hubs is excited for his main course ;)


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