Description
Delicious breakfast pockets made with sourdough discard, offering a flaky crust and customizable savory fillings.
Ingredients
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp cold butter, cut into small pieces
- 2 large eggs (plus 1 for egg wash)
- ½ cup shredded cheddar cheese
- ¼ cup cooked bacon or sausage (optional)
- 1 tbsp milk (mixed with 1 egg for the egg wash)
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the sourdough discard, flour, baking powder, and salt. Stir until well mixed.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the two beaten eggs to the mixture and combine until a dough forms.
- Let the dough rest for about 10 minutes.
- Divide the dough into 6 equal portions and roll each into circles or ovals.
- Add fillings of cheese and optional bacon or sausage to each dough round.
- Fold each piece over and crimp edges with a fork to seal.
- Brush tops with egg wash and cut slits into them.
- Bake for 18-20 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
For richer flavor, consider adding herbs or spices to your filling. Experiment with different cheeses for unique flavor profiles.