Savory Sourdough Hand Pies With Spinach and Feta Cheese
Jump to VideoThis savory hand pie recipe, using sourdough discard and filled with spinach and feta cheese, offers a delightful twist on traditional sweet pies. The sourdough crust adds a unique flavor that sets these apart!
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Equipment
- 1 Large mixing bowl
- 1 Measuring cups and spoons or a kitchen scale
- 1 food processor OR pastry cutter or dough scraper
- 1 Cookie cutter or glass
- 1 Baking sheet
- 1 Parchment paper or silicone baking mat
- 1 Sharp knife
- 1 Fork
- 1 Plastic wrap
Ingredients
- 125 grams all-purpose flour
- 115 grams butter cubed, cold
- 5 grams salt
- 10 grams white vinegar
- 118 gram sourdough discard cold, from the fridge
- 30 grams spinach chopped
- 100 grams feta cheese crumbled
- 1 large egg for egg wash
Instructions
- Make the Dough: Mix flour and salt. Add cold, cubed butter and blend until crumbly. Mix in sourdough discard and vinegar. Form a dough ball and chill in the fridge.
- Roll and Cut: After chilling, roll the dough on a floured surface. Aim for about ¼ inch thickness for a good balance between sturdiness and flakiness. Cut into circles using a cookie cutter or glass.
- Make the Filling: Mix chopped spinach, crumbled feta cheese, and optional herbs.
- Assemble Pies: Put filling on dough circles, fold, and press edges with a fork.
- Bake: Brush with beaten egg. Bake in a preheated oven at 374°F (about 190°C) for 20 to 25 minutesuntil golden brown.
Video
Notes
- Make sure your butter and sourdough discard are really cold before you use them: When the cold butter cooks in the oven, it makes the dough puff up and become light. So, keep your butter and sourdough discard in the fridge until you're ready to make the dough!
- Dough consistency: if your dough feels too dry, add a little water. If it's too sticky, add a bit more flour. Getting the right balance makes the dough easy to handle and bake well, so don't be afraid to adjust the rations a little!
- Rolling dough: roll the dough evenly to avoid parts that are too thick or too thin. Even thickness means your mini pies will cook uniformly and have a consistent texture.
- Filling: don’t overfill the pies to prevent them from bursting open during baking. About 1 - 3 tablespoons of filling seems to be enough!
- Egg wash: brush the pies with an egg wash before baking for a golden-brown and shiny finish. This step also adds a nice flavor.
Nutrition
Serving: 1hand pie | Calories: 115kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 261mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 0.05g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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