Chicken and Vegetable Turnovers with Sourdough Einkorn Crust

Name: Chicken and Vegetable Turnovers with Sourdough Einkorn Crust
Total time: 1 h 25 min
Yield: 4
Ingredients: 3 cups einkorn flour; 2 teaspoons sea salt unrefined, divided; 1/4 cup butter chilled, cut into 1/4-inch dice; 1/4 cup shredded cheddar cheese; 1/2 cup sourdough starter; 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 rib celery finely chopped; 1 bunch kale trimmed and sliced very thin; 1 1/2 cups chicken cooked shredded; 1 cup chicken stock; 1/2 cup cream cheese; 1 egg beaten

NOURISHED KITCHEN

15Ingredients

85Minutes

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Ingredients

US|METRIC

4 SERVINGS

3 cups einkorn flour

2 tsp. sea salt (unrefined, divided)

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

1/4 cup shredded cheddar cheese

1/2 cup sourdough starter

1/3 cup cold water

2 Tbsp. clarified butter

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

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

3 rib celery (finely chopped)

1 bunch kale (trimmed and sliced very thin)

1 1/2 cups chicken (cooked shredded)

1 cup chicken stock

1/2 cup cream cheese

1 egg (beaten)

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Chicken and Vegetable Turnovers with Sourdough Einkorn Crust

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