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Sourdough Turnovers - Cherry or anything


Mixed a few recipes here, came out with one I liked.

Notes on the pastry dough:

- Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet. 

- thanks to Butter for Y’all for inspiration.

- Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days.

- I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV.

Pastry Ingredients

  • 375 grams (3 cups) flour (all purpose or pastry, not bread)
  • 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content)
  • 166 grams (2/3 cup) active sourdough starter
  • 20-30 grams (1/4 cup) sugar
  • 6 grams (1 teaspoon) salt
  • flour for dusting
- mix the melted butter and the sourdough starter together in a small bowl. 
- whisk the flour, sugar and salt together in a large bowl
- add the butter/starter to the flour mixture, and stir until just combined
- place in a room temp (not cool, not warmed) place for 3-5 hours
- separate the dough into 2 balls, flatten to a disc, and wrap in waxed paper. 
- place in fridge overnight, up to 3 days. you could shoot for longer, but who’s going to wait that long?
- remove pastry dough from fridge 20-30 min before you need to roll it out
- preheat your oven to 375 degrees
- flour your countertop, place a disc on it, and then flour the top of the dough and your rolling pin
- roll out until desired thickness. Suggest a 1/8 inch
- use anything from a glass to a bowl to cut out circles of the desired size of your turnover
- place cut out circles on a sheet pan covered with parchment paper. You can skip the paper, but then I’d recommend lightly buttering the pan.
- place a room temp filling on the circles using a teaspoon. Do not overfill
- place a second disc on top of the filling, and seal around the disc with a fork.
- Alternatively, if using larger discs, fold the disc over on itself, in half, and seal the half where it meets upon itself.
- brush the top of the pastry with an egg wash (1 egg, whisked with a very small bit of water). Some choose to use egg white only.
- If sweet, you can sprinkle a bit of sugar on the egg wash. If savory, you can sprinkle a bit of kosher or flake salt. Or leave plain.
- Bake for 20-30 minutes until golden brown. Do not underbake. 
- Serve at any temperature. 
- Store at room temp covered. Re-heat in oven or on top of stove on cast iron pan. 

Cherry Filling Ingredients

  • 325 grams frozen cherries (or likely any fruit)
  • Juice of 1/2 a lemon 
  • 10-20 grams sugar
  • 14 grams cornstarch
  • 1/8-1/4 cup cool water
  • dash or a bit more of vanilla extract
- heat the cherries, lemon and sugar in a small pan on the stove at a medium heat until the cherries begin to release their juices
- continue to stir, and turn up the heat just a bit, brining the mixture to a slight boil.
- mix the cornstarch and water together in a cup with a small whisk
- add the cornstarch slurry to the cherries while stirring constantly.
- continue to cook at a low-medium heat for another 3-4 minutes. 
- remove from heat, add some vanilla (or extract or liquor of your choice)
- let cool to room temperature before using in turnover.

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