Andouille and Swiss Chard Turnovers

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

Andouille and Swiss Chard Turnovers
Recipe from Louisiana Life, May/June 2011

Ingredients:
filling
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

dough:
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)

Instructions:

Filling

  • 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.

Dough

  • 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.

Andouille and Swiss Chard Turnovers

 

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