As mentioned in the weekly recipe post, the Sept 2010 issue of Real Simple has a version of these turnovers that is basically 4 times everything. They freeze really well–just freeze uncooked and pop in the oven frozen for 30-35 min at 400˚–and make an easy weeknight meal once they are made.
Whole wheat pie crust: Makes 8 crusts (yes it’s a lot, but remember this makes 4 meals!): mix 4 cups white flour, 4 cups whole wheat flour, 1-2 tsp salt. Cut in 1 cup butter and 1 1/3 cup vegetable shortening. Add about 1 1/2 cups ice cold water with a bit of lemon and mix. You will probably need another 1/4 to 1/2 cup of water to get the right consistency.
We use smoked gruyere which adds a lot to the flavor! I like to cook the grated sweet potatoes a little bit, so add that along with the Swiss chard.
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