Savory Sweet Potato Turnovers

Ingredients & Directions

1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg, beaten
1 tablespoon water
1 tablespoon olive oil
4 medium green onion, chopped (about 1/2 cup)
1 tablespoon minced garlic
2 tablespoons chopped fresh thyme leaves
1 can (about 15 ounces) cut canned sweet potato in heavy syrup, drained
3 tablespoons butter
1 teaspoon ground nutmeg
1 tablespoon chopped fresh parsley leaves
12 fresh parsley leaves

Set the pastry sheets out to thaw. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork and set it aside.

Heat the oil in a 10-inch skillet over medium heat. Add the green onions, garlic and thyme and cook until tender. Add the potatoes and heat through. Add the butter and nutmeg and mash the sweet potatoes until they're almost smooth. Remove the skillet from the heat and stir in the parsley. Set the mixture aside.

Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 13 1/2 x 9-inch rectangle. Cut the rectangle into 6 (4 1/2-inch) squares. Prick the pastry squares with a fork. Repeat with the remaining pastry sheet. Spoon about 2 tablespoons sweet potato filling in the middle of each square. Fold the square in half to form a triangle. Press the edges to seal and place the triangles on an ungreased baking sheet.

Brush the pastries with the egg mixture and place a parsley leaf on each. Brush with the egg mixture.

Bake for 20 minutes or until the pastries are golden. Let the pastries cool on a wire rack for 10 minutes.