These simple savory sourdough hand pies are filled with kimchi, cheddar cheese, and green peas for an Asian-inspired twist. They’re the perfect way to use up extra sourdough discard!
I love transforming sourdough discard into tasty bakes that have all the flavor of sourdough without waiting hours for the dough to rise.
These crispy sourdough hand pies are made with sourdough discard, flour, and butter to create a easy “cheat” pie crust that comes together in minutes. And because I love Asian flavors, they’re filled with kimchi, cheddar cheese, and green peas for the perfect savory treat!
My favorite way to enjoy these? With spicy sriracha mayo!
What makes these hand pies a great sourdough discard recipe?
Whenever I test discard recipes, I want to use a minimal amount of additional ingredients and maximum amount of sourdough discard. The basic crust dough only adds flour and butter, common household ingredients that allow you to create the dough at any time.
I also love that the filling can be customized. This recipe uses kimchi, cheese, and peas, which go wonderfully with the slight tang of the sourdough crust. However, you can be as creative as you like with the filling.
What’s the texture of the crust?
The texture is super crispy and crunchy with just a little bit of flakiness. Using cold butter is key to making sure there are pockets of butter in the dough, which will help create flakiness in the oven. You also want to make sure not to overwork the dough, as this can toughen the crust.
What are some other ideas for tasty fillings?
The best part of these hand pies is that you can fill them with all sorts of delicious things. Here are some ideas:
- Pizza hand pie: Mozzarella cheese, tomato sauce, and mini pepperoni slices
- Mushroom & spinach hand pie: Diced mushrooms, cooked spinach, and caramelized onions
- Dessert hand pie: Nutella, chopped nuts, and bananas
Other sourdough recipes to try:
If you make this recipe, please let me know! I always love to see what my readers are baking. You can comment below or tag me on Instagram @halicopteraway.
Sourdough hand pies
- Mixing bowl
- Rolling Pin
- 2 – 3 inch cutter or glass
- Baking tray
- Parchment paper or aluminum foil
- 1/2 cup + 1 tbsp (75g) all purpose flour
- 3 tbsp (45g) salted butter, cold and cut into small pieces1
- 3/4 cup (150g) sourdough starter at 100% hydration
- 1/4 cup kimchi
- 1/4 cup shredded cheddar cheese
- 1/4 cup green peas2
- salt, to taste
- pepper, to taste
- 1 egg
- 1 tbsp milk
- In a mixing bowl, add the all purpose flour and cold cubed butter. Use two forks or a pastry cutter to distribute the butter evenly into the flour. It should look like coarse crumbs. Add the sourdough discard and use a spatula or wooden spoon to mix until combined. Use your hands to gently pat the dough together. Wrap with plastic wrap and place in the fridge for 15 – 20 minutes.
- While the dough chills, make the filling. Chop the kimchi very fine. Use your hands to squeeze out extra moisture, which can make the crust soggy. Mix together the kimchi, cheese, and peas. Add salt and pepper to taste.
- Preheat oven to 400°F and line a baking tray with parchment paper.
- Remove dough from the fridge and place on a lightly floured surface. Flour the top of the dough and your rolling pin. Roll the dough until about 1/8 inch thick. Use a 2 – 3 inch wide cutter or glass to cut out circles. Gently re-roll the scraps and repeat.
- Arrange half of the circles on a baking sheet, about 2 inches apart. These will be the bottom of the hand pies. Place a heaping tablespoon of filling in the center of the circles. Then, take the remaining circles and place on top. Use your fingers and press all around the edges. Then, use a fork to press down and crimp the edges.
- Make the egg wash by beating together the egg and milk. Brush the tops of the pies with the egg wash. Cut slits into the top of the pies to release steam.
- Bake for 25 – 30 minutes until golden brown. Remove from the oven and let cool for a few minutes, and then serve warm.
- You can replaced salted butter with unsalted butter + 1/8 tsp salt. Make sure your butter is cold and straight from the fridge and cut into small pieces, about 1/4 inch. – 1/2 inch. wide.
- Either fresh or frozen peas work. Make sure to thaw the peas in water if you use frozen.