Looking for an idea of what to do with that puff pastry that has been sitting in your freezer for a while? Well, these Swiss Chard Ricotta Puff Pastry Turnovers are a very practical (and surprisingly tasty) idea that you can serve for breakfast, brunch with your friends, or even as a snack for work! These are best while still warm and slightly crunchy.
In these few years, I’ve been writing this blog, I’ve realized that I don’t have a single puff pastry recipe written down here. And since I really enjoy puff pastry (sorry not sorry), then I afford it to myself from time to time.
Gotta keep working on stashing my cellulite, you know.
Here in my country, all storebought puff pastry doesn’t contain butter at all, which kinda saddens me. But hey, I still like to have a package or two in my fridge or freezer because it can be a great base for all sorts of sweet and savory recipes.
I got the inspiration for these savory puff pastry turnovers while I was walking through my favorite local farmers’ market this winter. When I and my husband took the first bite, we were astonished at how good these were!
So I just HAD to share the recipe with you.
Why I Love These Puff Pastry Turnovers
- Because these easy Swiss chard puff pastry turnovers will literally melt in your mouth when they are fresh from the oven and still slightly crunchy. So irresistible.
- They are really great for big gatherings, served with other snacks or on their own. Your friends will love them!
- No need to rush to the store because this recipe can be adapted to the ingredients you already may have in your fridge. Do you prefer spring onion instead of leeks? No problemo, replace it! You don’t have Swiss chard, but some fresh spinach leaves have been sitting for a while and you’re looking for an idea of what to do with those? Then you use it in this recipe, and it will still taste great.
- Are you annoyed by recipes in which only the white parts of leeks are used and the green ones end up thrown away? I know, me too. This is not that kind of recipe. Also, if you happen to have baby Swiss chard, you can use the whole leaves in this recipe. If you’re using big, regular Swiss chard, then you’ll have to remove the white stems and use it in some other recipe.
- In this recipe, I’m using frozen puff pastry. Instead, you can also use pre-rolled fresh puff pastry or even your own homemade puff pastry.
Looking for more savory recipes? I suggest you take a look at some of my favorites from the blog:
- PEA AND MINT SOUP FROM MY GRANDMA’S GARDEN
- GREEK ZUCCHINI FRITTERS WITH TZATZIKI
- WHOLE WHEAT PASTA ARRABBIATA
- BEETROOT GNOCCHI WITH BROWN BUTTER SAUCE
If you make this or some other recipe from the blog, be sure to send me a photo of your dish or tag @foodandmoodblog on Instagram.
And if you prefer video recipes, be sure to subscribe to my Youtube channel!
Cook with love,
Swiss Chard and Ricotta Puff Pastry Turnovers
Turnovers and filling
- 400 g puff pastry (2 sheets, 200 g each) thawed
- 4 tablespoon extra virgin olive oil
- 2 clove garlic
- 1 small leek (cca 100 g)
- 1/2 vezice Swiss chard (cca 200 g)
- 250 g ricotta
- nutmeg (to taste)
- sea salt (to taste)
- ground black pepper (to taste)
- 1 egg (S size, lightly beaten)
- poppy seeds (or sesame seeds)
- Cut the leek lengthwise, wash it thoroughly from the dirt and chop it into half-moon slices. Mince the garlic.
- Wash the Swiss chard and drain it from the water. Remove the harder white parts of the stem (if they are very hard and sturdy) and cut the green part into 1-2 cm pieces.
- In a pan, heat the olive oil, add minced garlic, and leeks and cook for a few minutes until everything softens. Add Swiss chard and cook for a few more minutes. Season with salt, freshly ground black pepper and freshly grated nutmeg. When the vegetables have softened, remove the pan from the heat, let everything cool down a bit, and stir in the ricotta cheese.
- Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Lightly beat an egg for the egg wash. Also, prepare a small bowl with some water and a kitchen brush. You'll need that for sealing the turnovers.
- Roll out the puff pastry (which has been previously thawed) and cut it into 12 squares (1 square = 9 cm/3,5 in). Take a piece of stuffing with a teaspoon, place it in the middle of the square, brush the two edges with some water and fold the pastry so it forms a triangle. Crimp the edges with the fork.
- Transfer the turnovers to a baking tray, brush with egg wash, and sprinkle with some poppy or sesame seeds. Bake in preheated oven until golden brown, 20-25 min.
- Allow to cool slightly and serve warm.