- 1 package (2 sheets) Puff Pastry
- 1 head Swiss Chard, chopped (without stems)
- 4 pieces of bacon, chopped
- black pepper, to taste
- 1/2 tsp sugar
- 3/4 cup ricotta cheese
- 2 eggs
- 1 tb Parmesan cheese
- 1 tb water
Defrost puff pastry to room temperature.
Cook bacon until crispy and drain (most) of the fat off the pan.
Saute Swiss Chard until soft. Add pepper and sugar and drain.
Mix the bacon, chard, ricotta, 1 egg and Parmesan cheese together in a bowl.
Roll out the puff pastry a little to make 2 10-inch by 10-inch sheets. Cut each sheet into 4 pieces.
put about 1/4 cup of mixture into each piece. Fold over to make a triangle, moisten ends and crimp to seal.
Cut slits on top. Mix remaining egg with water and brush on top.
Place on parchment covered baking sheet and bake at 400 degrees for 30 minutes.
Makes 8 turnovers.