Savory Turnovers with Chard, Apples and Hazelnuts

In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat and sauté the onions for 3 to 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 oil to the pan. Over medium-high heat, stir-fry the chard until it is dark jade green 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 then gently fold in the cheese.

In a small bowl, beat the egg well with the water, and set aside. (This is called an “egg wash” and is used in most pastry baking, not only to act as a sealing “glue,” but also to glaze the top during baking and give a glossy finish to the dish.)

Unfold each sheet of puff pastry and cut each into 9 squares (3x3). Very lightly brush the surface of each square with the egg wash (just enough to make it sticky, NOT wet!).

Place a scant tablespoon of filling in the center of each square and fold the edges over to form a triangle. Press down all around the filling to seal the edges well, and with a knife, trim up any uneven edges.

With the tip of your knife, cut a small slit in the top of each pastry to vent it during cooking. Brush the top of each turnover with a light coating of egg wash.

You may freeze these pastries at this time and cook them the day you wish to serve them, or you may cook them right away. To freeze, lay them in a single layer on a baking sheet and freeze solid. Then you may seal them in a freezer bag and store them until ready for use.

Preheat oven to 425° F.

To cook fresh pastries, bake for about 15 to 20 minutes, or until deep golden brown. To cook frozen pastries, bake for about 20 to 25 minutes, or until deep golden brown.