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Sourdough Turnovers - Cherry or anything

Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet.  - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl.  - whisk the flour, sugar and salt together in ...
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Sweet Potato Pumpkin Puree

6-8 Sweet Potatoes
4-6 Granny Smith or other tart apples
2 Onions
1 can pumpkin (or 1 small pumpkin)
Olive oil
5 tablespoons butter, melted
1 cup plain Greek yogurt
Salt
Freshly ground pepper

Preheat oven to 375 degrees.
Oil a baking dish (or 2) which will fit the potatoes, apples and onions.
Wash the potatoes and apples and cut in half
Peel the onion and cut in half
If using fresh pumpkin, cut into quarters and remove seeds
Place all cut side down on the baking dish, and roast until each is very tender. The apples will be done first. With fresh pumpkin, turn to other cut part down.
Remove from the oven and cool.
Scoop out the flesh of the potatoes and apples (removing the core of the apple), and place in a bowl with the onions. Add pumpkin (from can or from baked). Using a hand blender or food processor, process together until smooth.
(You can do this step up to 3 days before)
Add remaining ingredients, and mix well.
Put into a lightly buttered pan.
Dot the top with a bit of butter.
Bake at 350 degrees for 20-30 minutes until hot.
Serve

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Sourdough Turnovers - Cherry or anything

Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet.  - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl.  - whisk the flour, sugar and salt together in ...
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Butternut Squash, Kale and White Bean Soup

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Asparagus Risotto

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