Entrees

Vermont Chard, Apple, and Goat Cheese Turnovers

Adapted from Lynne Vea, PCC Cooks

Use this filling recipe with the Vermont Cream Cheese Pastry to create Vermont Veggie Turnovers.

Prep Time

30 minutes

Cook Time

30 minutes

Yield

7 Servings

Ingredients

2 tablespoons sunflower oil
1 onion, yellow
2 apple, tart
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
4 cups Swiss chard
1⁄2 cup hazelnuts
1⁄4 cup cranberries, dried
  salt
6 ounces cheese, goat
  black pepper

Instructions

The pastry: Vermont Cream Cheese Pastry

In a large sauté pan, heat 1 Tbs. of the oil over medium high heat and sauté the onions for 3-4 minutes. Stir in the apples and cook for 2 minutes more, or until the apples are tender. Stir in the maple syrup and cider vinegar. Let sizzle until all liquid in the pan is reduced.

Remove the apple mixture and add the remaining 1 Tbs. oil to the pan. Over medium high heat, stir fry the chard until it is dark jade and no liquid remains in the pan.

Stir the chard into the apple mixture. Add the hazelnuts and cranberries and season the mixture with salt and pepper. Let cool completely and gently fold in the cheese.

Fill pastries with chard mixture. Assemble and bake according to instructions on pastry recipe.

 

Note: You may substitute other dark leafy greens for the chard, but give them a little extra cooking time as needed. Also try adding diced and roasted winter squash to the filling for a spark of spicy color!