|Source: Adapted from Lynne Vea, PCC Cooks|
|Prep time: 30 minutes||Cooking time: 30 minutes||Total time: 1 hour|
Use this filling recipe with the Vermont Cream Cheese Pastry to create Vermont Veggie Turnovers.
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!