In a mixing bowl, combine flour and cold butter. Use your hands, a food processor, or pastry cutter to work the butter into the flour until it resembles coarse crumbs. Add the sourdough discard (or flour and liquid) and mix with a spatula or wooden spoon until combined. Gently pat the dough together with your hands, wrap in plastic wrap, and refrigerate for 15-20 minutes.

FILLING

Squeeze excess liquid from the kimchi and chop finely. Mix with grated cheese. Alternatively, slice the cheese and layer it on top of the kimchi.

ASSEMBLY

  1. Preheat oven to 220°C (430°F) and line a baking tray with parchment paper.
  2. Roll the chilled dough on a lightly floured surface to about 2mm thickness. Cut into rectangles (pop-tart style), circles using a cookie cutter, or squares that you'll fold over like curry puffs.
  3. Place half the shapes on your baking sheet, about 4cm apart. Add a heaping tablespoon of filling to the center of each.
  4. Top with remaining pastry shapes. Press edges together with your fingers, then crimp with a fork to seal.
  5. Whisk together 1 egg with a splash of milk for egg wash. Brush tops of pies and cut small slits for steam to escape.
  6. Bake for 25-30 minutes until golden brown. Cool for a few minutes before serving warm.

Reminder: You can substitute store-bought puff pastry if you prefer.

 

 

Written by Sharon Flynn

Find similar articles

how to eatKimchi

Leave a comment

More stories

MAKE A SHRUB - Cherry Vinegar Cordial

MAKE A SHRUB - Cherry Vinegar Cordial

OK - this really IS as simple as a good vinegar - any vinegar - some kind of flavours - spices, fruit, herbs... and giving them time infuse, or ferment a bit - and then add water. You could do it in the glass with - apple cider vinegar - the same amount as you would cordial - and maple syrup - just for a bit of sweet - and then water. Easy as that. I could write a book on more complex flavour combinations but you really don't need it. Here is one that has a few more ingredients. NOTE - I often use frozen fruit - the flavour is imparted easier, and fuller somehow. Measurements are to be taken lightly. Use what you have and taste as you go. 

ajo blanco with a dark green olive oil drizzled over the top, with grapes and almonds sprinkled as well. served in a white bowl

Ajo Blanco - Icy almond, olive oil & sherry vinegar soup for hot days

This is a gorgeous, cheap, easy to make, no cook soup that is fabulous on a hot afternoon. I love it even more because the ingredients are simple, always in the house - uses left over sourdough bread - (if you ever have any) and what's more - the ingredients in Spain are similar to what we grow right here in Victoria. Garlic, almonds, olive oil, vinegar, good rustic bread, grapes, and this recipe calls for your best vinegar and oil.  Some recipes are scant on those things but I am not so please add carefully and taste as you go, keeping in mind that you'll be adding them again to serve/at the table.