KIMCHI CHEESE HAND PIES (w/ sourdough discard)

Directions

SOURDOUGH DISCARD PASTRY

1. Mix flour and salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles breadcrumbs.

2. Add the sourdough discard and mix until just combined. If the dough is too dry, add cold water one tablespoon at a time until it comes together.

3. Shape into a disc, wrap in plastic wrap or beeswax wrap, and refrigerate for at least 30 minutes (or up to 2 days).

FILLING

1. 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 baking 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 centre 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- no - do not rush in and burn your mouth like I do. Wait. Patience x  :)