Swiss Chard Turnovers

Swiss Chard Turnovers
From: Big Girls Small Kitchen


Ingredients:
2 cloves garlic, minced then made into a paste with 1/2 teaspoon salt
2 tablespoons lemon juice (from 1 lemon)
1/2 teaspoon Dijon mustard
2 tablespoons freshly grated Parmesan cheese
3 tablespoons olive oil
Freshly ground pepper
10 large Swiss chard leaves, cut into 4 pieces each
1/4 cup shelled pistachios, coarsely chopped
One 17-ounce packae of puff pastry–in the Pepperidge Farm package, this gives you two sheets–defrosted in the fridge

Directions:
Preheat the oven to 400°F. In a medium mixing bowl, combine the minced garlic, lemon juice, mustard, Parm, olive oil, and pepper. Stir well. Add the chard leaves and toss with the dressing to coat each piece generously.
Take out one sheet of puff pastry and unfold it. If it’s uneven, use a rolling pin to shape into into an even rectangle, but don’t roll it too thin. Use a paring knife to cut the sheet into 6 rectangles.
Take one rectangle, and rotate it 45 degrees so it looks like a diamond. Pull out the two sides of the diamond, and layer on 3 pieces of chard, overlapping them, from the top point down to the bottom. Sprinkle on a couple of the chopped pistachios.
Now, fold the side points of the diamond–the ones you stretched out a little–over the filling until they overlap about an inch. Press them down. It’s okay if it looks a little messy–as it cooks and puffs up, it’ll look fine.
Using a spatula, transfer the turnover to a parchment-lined baking sheet. Repeat with the rest of the dough until you have 12 turnovers.
Bake them for 15 minutes, until puffed and golden. Cool for 3-4 minutes on the baking sheet, then serve. These also taste great room temperature and are easily reheated in the microwave.