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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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Mushrooms, Chestnuts and Pasta

1 lb chestnuts
3/4 lb mushrooms, quartered
3-4 oz pancetta, roughly chopped
1 small to medium onion, diced
1-2 cloves garlic, minced
2 Tbl fresh sage, chopped
1 Tbl fresh italian parsley, chopped
salt
pepper
3/4 cup parmesan cheese, grated
linguini or other wide pasta

Chestnuts

1) Wash and soak for 20 min
2) Pre heat oven to 475
3) Score flat side of chestnuts with small sharp knife into an "x" shape
4) Roast in oven for 25-40 minutes, until easily peeled
5) Remove from oven and place into a towel for 5 minutes
6) While keeping towel over unpeeled chestnuts, peel all
7) Dice until you have 1 cup, reserve remaining for future use

Sauce and pasta
1) Heat pan for boiling pasta
2) Heat large skillet with some olive oil
3) Cook pancetta until just starting to brown (2-4 minutes)
4) Add onions and sauté until translucent
5) Add mushrooms and continue to sauté until mushrooms start to release their juices
6) Add garlic and sauté for one minute
7) Add herbs and chestnuts and stir
8) add salt and pepper, remove from heat
9) Cook pasta
10) ladle one cup of pasta cooking water into pan with mushrooms
11) drain pasta and add 1/2 of cooked amount to the pan
12) add cheese and stir

Serves 2-3

Double sauce elements if you want to serve 4-6.




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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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