Chicken And Vegetable Turnovers With Sourdough Einkorn Crust

67 faves
More from this source
Nourished Kitchen
Nutrition per serving    (USDA % daily values)
CAL
802
FAT
124%
CHOL
89%
SOD
125%

Comments

Add a comment

Ingredients for 4 servings

3 cups einkorn flour

2 teaspoons unrefined sea salt (divided)

1/4 cup chilled butter (cut into 1/4-inch dice)

1/4 cup shredded cheddar cheese

1/2 cup sourdough starter

1/4 to 1/3 cup cold water

2 tablespoons clarified butter

1 leek (white and light-green parts only, sliced thin)

4 medium carrots (scraped and chopped into 1/4-inch dice)

3 ribs celery (finely chopped)

1 small bunch kale (trimmed and sliced very thin)

1 1/2 cups cooked, shredded chicken

1 cup chicken stock

1/2 cup cream cheese

1 egg (beaten)