sweet potato and Gruyere turnovers

Ingredients

• 2 large onions
• 2 pounds sweet potatoes
• 3 T. olive oil
• 2 bunches Swiss chard, stems discarded and leaves cut into ½-inch strips (about 12 cups)
• 1/2 pound Gruyère, grated (2 cups)
• 2 tablespoons fresh thyme leaves
• kosher salt and black pepper
• 4 refrigerated rolled piecrusts, each cut in half (to form 16 half-circles) TRY WITH BREAD DOUGH
• 1 large egg, beaten

Directions:

1. Heat oven to 400° F. Peel and slice sweet potatoes and lay on greased cookie sheet.  Drizzle with olive oil and sprinkle with kosher salt.  Roast in oven for 10-15 minutes until soft.
2. 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, and thyme; season with ¾ teaspoon salt and ¼ teaspoon pepper. Let cool for 10 minutes.
3. 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.
4. 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.

1. To eat tonight: Bake the turnovers on a parchment-lined baking sheet at 400° F until golden brown, 20 to 25 minutes.
2. 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.