Sweet Potato and Gruyere turnovers

This recipe is for 4 meals. Divide accordingly for one meal.

3 large onions
3 pounds sweet potatoes
1/4 cup olive oil
4 bunches Swiss chard, stems discarded and leaves cut into 1/2-in strips (about 24 cups)
1 pound Gruyere, grated (4 cups)
2 tablespons fresh thyme leaves
Kosher salt and black pepper
8 refrigerated rolled piecrust, each cut in half (to form 16 half-circles)
1 large egg, beaten

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.

Divide the oil between 2 large pots and heat over medium-high heat. Divide the onions bbetween 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.

Divide the vegetable mixture between 2 bowl. Dividing evenly between the bowls, fold in the sweet potatoes, Gruyere, and tyme; 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.

dividing evenly, spoon the mixture onto one ide 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.


TO EAT TONIGHT
Bake the turnovers on a parchment-lined baking sheet at 400F until golden brown, 20 to 25 minutes.

TO FREEZE AND COOK LATER
Freeze the uncooked turnovers on a parchment-lined baking sheet just until firm, 15-20 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 400F until golden brown, 30 to 35 minutes.


Serve with...a green salad.

*This recipe is from Real Simple magazine. realsimple.com/dinnerswap