Sweet Potato Turnovers
|1 pkg. (17.3 oz.) frozen puff pastry
sheets (2 sheets)
1 egg, beaten
1 Tbsp. water
1 Tbsp. olive oil
4 medium green onions, chopped
1 Tbsp. minced garlic
2 Tbsp. chopped fresh thyme or 2 tsp. dried thyme
1 can (15 oz.) cut sweet potatoes in heavy syrup,
3 Tbsp. butter
1 tsp. ground nutmeg
1 Tbsp. chopped fresh parsley
Fresh herb leaves for garnish
Thaw pastry sheets at room temperature
for 40 minutes. Preheat oven to 400°F. Mix egg and
water and set aside. Heat oil in medium skillet over medium
heat. Add green onions, garlic, and thyme and cook until
tender. Add sweet potatoes and heat through. Add butter
and nutmeg. Mash the sweet potatoes until almost smooth.
Remove from heat and stir in parsley. Set aside. Unfold
pastry sheet on a lightly floured surface. Roll each sheet
into a 13-1/2-by 9-inch rectangle. Cut into 6 (4-1/2-inch)
squares. Prick pastry squares with fork. Spoon about 2
Tbsp. sweet potato filling in the middle of each square.
Fold in half to form a triangle. Press edges to seal.
Place on ungreased baking sheet. Brush turnovers with
egg mixture and place an herb leaf on each. Brush with
more egg to coat. Bake for 20 minutes or until golden.
Cool on wire rack for 10 minutes. Serve warm. Makes 12