These delicious sourdough pies can be made even with sourdough discard! 🥖

Video Description

Flaky, crispy on the outside and soft on the inside, they’re perfect for any filling you love. This time I had a big craving for goat cheese 🧀. Since we have a farm nearby, I was lucky to get fresh milk and make my own cheese at home – and these pies turned out even more special because of it. 🌿 In this video I’ll show you step by step how to prepare them easily at home. 🥖 Dough Ingredients (for about 8 pies) ~100 g active sourdough starter (or discard) 300 ml warm water (1 ¼ cups) 1 tbsp oil (sunflower or seed oil) 500 g all-purpose flour (4 cups) 10 g salt (1 ½ tsp) 🧀 Cheese Ingredients (homemade) 300 ml fresh goat milk 1 packet of dry rennet (prepared as instructed on the package) From this solution, I used 7 ml for my milk Process: Heat the milk to 35°C (95°F), add the dissolved rennet, stir gently, cover, and leave at room temperature for 40–50 minutes. Cut the curd with a wooden spatula, drain it in cheesecloth, squeeze out the whey, and let it drain for about 4 hours. You’ll get a soft cheese with the perfect texture for pies. 🌿 Filling Ingredients 400 g homemade goat cheese (or any cheese you prefer) 1 bunch fresh green onions, finely chopped 1 bunch dill, finely chopped 3 medium eggs Salt to taste 🥣 Method for Pies Mix starter, water, oil, flour, and salt. Knead 5–7 minutes. Place in an oiled bowl, cover, and let rise 4–5 hours at room temp. Prepare the filling: crumble cheese, add onion, dill, eggs, and salt. Divide dough into 8 balls, rest 30 minutes. Flatten, brush with oil, and roll out. Add filling, fold/roll carefully, place on lined tray. Sprinkle sesame and bake at 200°C (390°F) for 35–40 minutes, until golden. ✨ The result: crispy, soft, flaky, and full of flavor – truly irresistible! 💡 Tip: You can use any filling you like – veggies, mushrooms, or meat. 📌 Don’t forget to like 👍, comment 💬, and subscribe 🔔 for more sourdough recipes!