- Goodness Flour
-
If you don't have sourdough discard: use an additional 75g (½ cup) flour plus 75ml (⅓ cup) cold water or milk
- 125ml (½ cup) kimchi, drained and finely chopped
- 60-125ml (¼-½ cup) grated gruyère, cheddar, or comté cheese
- Preheat oven to 220°C (430°F) and line a baking tray with parchment paper.
- 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.
- Place half the shapes on your baking sheet, about 4cm apart. Add a heaping tablespoon of filling to the center of each.
- Top with remaining pastry shapes. Press edges together with your fingers, then crimp with a fork to seal.
- Whisk together 1 egg with a splash of milk for egg wash. Brush tops of pies and cut small slits for steam to escape.
- 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.
