Description
Crispy breakfast pockets made with sourdough discard, filled with cheese and optional meat, offering a delightful start to your day.
Ingredients
- 1 cup sourdough discard
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp cold butter, cut into small pieces
- 2 large eggs (plus 1 for egg wash)
- ½ cup shredded cheddar cheese
- ¼ cup cooked bacon or sausage (optional)
- 1 tbsp milk (mixed with 1 egg for egg wash)
Instructions
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the sourdough discard, flour, baking powder, and salt. Stir until well mixed.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the two beaten eggs to the dry mixture and combine until a dough forms. Add more flour as needed if the dough is too sticky.
- Let the dough rest for about 10 minutes.
- Divide the dough into 6 equal portions and roll into circles or ovals on a floured surface.
- Add your choice of fillings to each dough round, sprinkle with bacon or sausage if using.
- Fold each piece over to encase the filling and crimp the edges with a fork.
- Brush the tops with the egg wash mixture.
- Cut small slits in the tops to allow steam to escape.
- Bake in the preheated oven for 18-20 minutes or until golden brown. Allow to cool slightly before serving.
Notes
These breakfast pockets are adaptable; you can use different cheeses or add vegetables for variety. They also freeze well for a quick meal later.
