I don’t know what it is, but I really love Swiss chard! When flipping through Louisiana Life magazine, I spotted a recipe for andouille and Swiss chard turnovers and couldn’t wait to make them.
I decided to make them to go along with our vegetable tortellini soup. My 3-year-old daughter “helped” me (and I use that term loosely) and they were surprisingly easy to make. I had never made any sort of hand pie but the process wasn’t bad at all. They were a great accompaniment to our soup and the rest my husband enjoyed for his breakfast!
Andouille and Swiss Chard Turnovers
Recipe from Louisiana Life, May/June 2011
2 tbsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
1/4 lb. andouille, chopped
1 bunch Swiss Chard
1/4 cup grated Parmesan
coarse salt and fresh ground pepper, to taste
cayenne pepper, to taste
2 cups all-purpose flour
1 tsp salt
2/3 cup shortening – I used the butter flavor one
7-8 tbsp cold water
2 tbsp milk (for the glaze)
- In a large skillet, heat the olive oil over medium heat and add the onions and garlic. Saute’ until soft and beginning to brown – about five minutes. Add the andouille.
- Discard the large stems from the Swiss chard and chop the leaves into large chunks. Wash in a colander and add the wet chard to the skillet, cover and cook until wilted, about five minutes.
- Remove cover and cook until the liquid has evaporated. Add the cheese and seasoning and remove from heat to let the filling cool.
- Mix the flour and salt in a bowl. With your fingers or a pastry cutter, mix in the shortening until you have a coarse mixture.
- Drizzle in water, mixing with a fork until it forms a dough. Knead a few times and cut the dough in half. Form each half into a disk, wrap in plastic wrap and place in the refrigerator for at least thirty minutes.
- Preheat the oven to 425. Roll the dough out onto a floured surface until it is 1/8 inch thick. Cut 4-inch rounds, rolling out the scraps when needed. You need at least 18.
- Place a spoonful of filling onto a round. Lightly moisten the edges of the dough, then fold over and press the seams together. You can also press with the tines of a fork to create a crimped edge. Place on a baking sheet and repeat with the other rounds.
- Before baking, lightly brush milk on top of the dough. Bake 15-18 minutes, until golden.