We love a rich, warm snack this time of year--especially after sledding or shoveling the walk. These buttery, herbal turnovers are perfect as appetizers too. They can be assembled ahead of time and frozen for up to one month (without the egg wash). You can use our Gluten-Free Cream Cheese Pastry Dough or any version that you have handy.
- 6ounces cream cheese, frozen
- 6ounces (11⁄2 sticks) unsalted butter, chilled
- 3⁄4teaspoon psyllium husk powder
- 21⁄4teaspoons whole flax seed
- 11⁄2teaspoons whole chia seed
- 3⁄4teaspoon fine sea salt
- 1⁄2teaspoon baking powder
- 21⁄4cups (11.25 ounces) rice-based gluten-free all-purpose flour*
- 11⁄2teaspoons apple cider vinegar
- ice water
- *Use a mix that does not contain xanthan or guar gums. See GF Basics for more info.
- Cut the cream cheese and butter into 1⁄2-inch pieces, place in a bowl in the freezer. Use a coffee grinder or blender to grind the psyllium, flax, and chia seeds to a fine powder, transfer to the bowl of a food processor along with the remaining dry ingredients. Pulse a few times to combine. 2
- Add the butter and cream cheese, pulse for about 20 seconds, until the texture of the crumbs is like sand. Add vinegar then, while pulsing the food processor, add ice water by the tablespoon. Once 3 tablespoons of water have been added to the mix, squeeze some dough together, it should stick together easily, but not be sticky. Add more water accordingly. 3
- Turn the dough out onto a piece of plastic wrap, gather into a ball with your hands. Knead the dough a few times to create a uniform texture. Divide the dough in half. Wrap each half tightly in plastic and refrigerate until dough is chilled and stiff, about 30 minutes.
- 1pound sweet potatoes
- 3tablespoons butter
- 1teaspoon each fresh chopped sage, rosemary, thyme, oregano
- 1⁄2teaspoon finely grated fresh lemon zest
- 1⁄2teaspoon fine sea salt
- 1cup whole milk ricotta cheese
- 1large egg, lightly beaten
- Heat the oven to 400 degrees. Pierce sweet potato all over with a paring knife, place on a foil-lined baking sheet. Roast for about 45 minutes, until soft when pressed. Let cool, remove skins and mash in a bowl. 2
- Melt the butter over medium heat in a small sauté pan. The butter will foam, subside, and turn golden brown after about 11 minutes. Once butter is brown, stir in herbs and zest. Fold butter thoroughly into mashed sweet potatoes along with the salt, set aside. 3
- Roll out dough between two pieces of plastic wrap to a scant 1⁄4-inch thick, chill until firm. Cut circles with a 4 1⁄4-inch round cutter. If you don’t have a cutter, the top of a large ricotta container may give you a nice circle. Collect the scraps of dough to re-roll, chill, and cut into circles until all of the dough is used. 4
- In the center of each circle place 1 tablespoon ricotta and 1 tablespoon sweet potato mixture. Fold each circle in half and gently press edges together. Place on a parchment-lined baking sheet. Refrigerate for 15 minutes, until firm. Cut slits in the top of the turnovers for steam to escape. 5
- Heat the oven to 350 degrees. Baste the turnovers with beaten egg. Bake for about 35 minutes, until deeply golden brown. Let turnovers cool for at least 10 minutes before eating. They reheat beautifully the following day.