Save your sourdough discard! This little recipe stems from a love of kimchi and cheese - warm, gooey and delicious. - a little shop in Maine called ONGGI. My bestie Lynn from Brussels days lives there now and when I was over in Chicago for the Fermentation Internaltional etc. they flew me over - (they were too busy to get to Chicago so that worked out Ok for me!) I loved this little shop and took a lot of encouragement and inspiration from them. Here are my version of this little 'hand pie' using our kimchi, cheese and sourdough discard. You could also use Carem pastry.
SOURDOUGH DISCARD PASTRY FOR ‘HAND PIES’
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In a mixing bowl, add (½ CUP) all purpose flour and 45g cold cubed butter, (I use my hands for this but you can use a food processor or pastry cutter) to distribute the butter until it looks like coarse crumbs.
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Add 150g sourdough discard and use a spatula or wooden spoon to mix until combined. Use your hands to gently pat the dough together. Wrap with plastic wrap and place in the fridge for 15 – 20 minutes.
While the dough chills, make the filling:
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Squeeze the juice from ½ CUP of kimchi and chop finely. Mix the kimchi and ¼ - ½ cup grated gruyere/cheddar/comte cheese together. You could also slice this and place atop the kimchi.
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Preheat the oven to 220c and line a baking tray with parchment paper.
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Remove dough from the fridge and place on a lightly floured surface. Flour the top of the dough and your rolling pin. Roll the dough until about 2cms Now you can either cut them into rectangles (like a pop-tart) or use a round cookie cutter or glass to cut out circles. Gently re-roll the scraps and repeat. You could also do it so you simply fold them over like a curry puff etc.
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Arrange half dough shapes on a baking sheet, about 4cms apart. These will be the bottom of the hand pies. Place a heaping tablespoon of filling in the center of the circles. Then, take the remaining circles and place them on top. Use your fingers and press all around the edges. Then, use a fork to press down and crimp the edges.
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Make the egg wash by beating together an egg with a splash of milk. Brush the tops of the pies with the egg wash. Cut slits into the top of the pies to release steam.
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Bake for 25 – 30 minutes until golden brown. Remove from the oven and let cool for a few minutes, and then serve warm.
