Description
Flaky, savory breakfast pockets made with sourdough discard, filled with mushrooms, cheese, and herbs.
Ingredients
Scale
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 4 tablespoons cold unsalted butter
- 1 large egg (for dough) + additional eggs for filling
- 1 tsp salt
- 1 tsp baking powder
- 1 cup shredded cheese (cheddar, gruyère, or plant-based)
- 1 cup sliced mushrooms (cremini or shiitake)
- 2 tbsp chopped fresh herbs (parsley, chives, or thyme)
- Optional: cooked breakfast protein (bacon, sausage, or tofu crumbles)
- 1/3 cup milk or buttermilk (or non-dairy milk)
Instructions
- Mix the dough: In a bowl, whisk sourdough discard, egg, and milk until smooth; then add flour, salt, and baking powder. Cut in cold butter until the dough resembles coarse crumbs.
- Press dough into a disc, wrap, and chill for 20–30 minutes.
- Make the filling: Heat a skillet over medium heat, add butter or oil, and sauté sliced mushrooms until golden. Add chopped herbs and season.
- Roll chilled dough to about 1/8–1/4 inch thick. Cut into circles or rectangles.
- Spoon filling onto each piece, leaving edges for sealing. Brush edges with egg wash or water, fold over to form pockets, and crimp edges.
- Bake at 400°F (200°C) for 12–16 minutes or pan-fry on low heat until golden and cooked through.
Notes
Pre-cook and cool fillings to prevent sogginess. Try different fillings for variety.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: sourdough, breakfast, recipe, pockets, savory
