Hearty, rich, and brimming with succulent chicken and autumn vegetables, these turnovers make a nice lunch, especially when paired with a mug of hot tea and a crisp autumn salad.
Chicken and Vegetable Turnovers with Sourdough Einkorn Crust
These chicken turnovers are hearty and rich, like a portable pot pie. Perfect for using leftover chicken and a bit of broth.
Servings: 4 turnovers
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Ingredients
- 3 cups all-purpose einkorn flour
- 2 teaspoons finely ground real salt (divided)
- ¼ cup butter (cut into ¼-inch dice)
- ¼ cup shredded cheddar cheese
- ½ cup sourdough starter
- ¼ cup cold water
- 2 tablespoons ghee
- 1 leek (white and light-green parts only, sliced thin)
- 4 carrots (scraped and chopped into ¼-inch dice)
- 3 celery ribs (finely chopped)
- 1 bunch curly kale (trimmed and sliced very thin)
- 1 ½ cups Leftover Roast Chicken Meat
- 1 cup bone broth
- ½ cup cream cheese
- 1 egg (beaten)
Instructions
- In a stand mixer, or by hand, stir flour and 1 teaspoon salt together, then beat in butter until the flour resembles corn meal. Beat in cheddar cheese and sourdough starter. Slowly add cold water, bit by bit, until the dough forms a ball and becomes pliable.
- Wrap the ball of dough in plastic wrap and refrigerate for about 8 hours, then remove from fridge and allow it to warm at room temperature for about 20 minutes. Cut the dough into four equal quarters. Place each ball of dough between 2 sheets of parchment paper and roll it out until it forms a circle about ⅛-inch thick.
- Melt the butter in a large skillet over medium heat. When the butter froths, stir in vegetables, remaining teaspoon salt, and cook them gently for 6 to 8 minutes or until they release their fragrance. Stir in chicken and broth. Simmer for a further 15 to 20 minutes or until liquid has largely evaporated.
- Take a disc of dough, and spoon approximately ¼ of the chicken and vegetable filling and 2 tablespoons cream cheese onto ½ half of the disc. Fold the other half of the dough over the filling and seal with a fork or by crimping the edges. Continue working until all 4 turnovers have been filled.
- Whisk beaten egg with a tablespoon or two of water to make an egg wash, then brush each pastry with egg wash.
- Cut a small slit in the top crust of each turnover to allow for escaping steam, then bake at 375 F about 45 minutes or until the crust is golden brown. Allow turnovers to cool on a wire rack for 5 minutes before serving.
Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!
Argo Naut Jason says
I just read your recipe for which I’m so appreciative!
Melissa Keyser says
Any thoughts on using lard in the crust in lieu of the butter?
Jenny says
Sure!
Nicole Renee says
I found your blog through pinterest while searching for einkorn recipes. This one looks so delicious, I can't wait to make it for my family! I'll definitely be coming back for more visits, you have a terrific blog! Thanks for all of the wonderful information to help other families in their tradition foods journey!
ErinW says
Can you use a bought pastry as a time saver? Any recommendations for a more natural brand?
Sarah says
hi there,
Just wondering if I can either keep the dough in the fridge longer or make them and re heat them? Just don't think the timing will fit into dinner tonight. Thank you
Jen says
I have a high gluten sensitivity - how is this for gluten free…looks delis!!
3petitsprinces says
loved reading your description of that fall day! What a lucky family to have you!
Maria says
Jenny,
I love your recipes, and I'll look for your cookbook...can I find it at Barbara Jo's Books For Cooks in Vancouver? If not, it should be!
Thank you!!
Melissa says
Good morning!!! Any suggestions on an alternative up einkorn flour? Thank you!
Jenny says
High-extraction spelt flour is probably a good alternative.
Debbie C. says
I have the sourdough ready and I have einkorn flour, both ground and berries. Do I soak the berries, dry and grind them, or can I just use the flour? Do I soak the flour first?
Thanks so much!!
Johanna Valenzuela says
Could I deep fry these? My oven isn't working!
kristen says
I want to give a little shout out to the deliciousness of these turnovers... they are AMAZING! Thank you for one of our new favorite fall recipes.
Shalene says
This looks fantastic! I've recently become interested in Einkorn--thanks to your site--and am planning on buying some! But in the meantime, if I wanted to try this recipe with organic whole wheat, would the flour/sourdough starter/water ratio be the same as if using einkorn?
Josefina says
Do you get the flour from Jovial? I couldn't see your links since I'm guessing I have an ad-blocker. If you buy the flour rather than grind your own, do you sift out any of the bran and germ before using? I noticed on their website that it retains 20% of the bran and germ and I worry about it since my son is very cavity-prone. Sometimes the grind is too fine for sifting out the coarser parts.
Minnie(@thelady8home) says
This sounds so mouthwatering. This could be a wonderful addition to my dinner menu. 😀
Sandi says
Have you tried freezing them to reserve for lunch or leftovers?
Julie says
Made these for dinner tonight and we all loved them. My kids told me that I should make them again. Thanks!
Meg @ Cracking an Egg says
Just finished making some apple & onion turnovers with a "thrown together" crust... I will definitely give your recipe a try next time. Mine was very crumbly, albeit delicious. 😉
Tiffany says
How do you the this would be without any cheese in the dough or cream cheese in the filling? I make a gf biscuit topped chicken pot pie that my kids really love, and this looks so yummy and similar, I'd love to try it.
Jenny says
It would be fine without cheese in the crust or in the filling; however, the filling will be dry so you might substitute a gravy or something else to give it a bit of creaminess.
Sumner Hutcheson says
So this flour doesn't have to be soaked/sprouted?
jenny says
It's a sourdough, and sourdough fermentation is more effective than soaking/sprouting when it comes to mitigating the effects of phytic acid.
Elizabeth says
I'm wondering if the dough has a chance to ferment. Will it in the fridge for 8 hours? Thanks!
Torea says
Which starter do you use for the sourdough? is it just a normal wheat starter?
jenny says
I like the Parisan starter.
Josefina says
I'm assuming the Parisian starter you use in your own starter, contains regular wheat. Does that not affect you then?
jenny says
No - it's a teeeny teeeeny tiny bit that has been fermented in my starter for 1+ years. This kind of long-term fermentation usually does not cause reactivity except in the most severe cases.
Lauren says
These look soooo good. I'm wondering what degree of gluten intolerance you have in your family? For me a single meal with gluten will leave me inflamed for two weeks, so I'm hesitant to buy einkorn and sourdough starter etc bc I just dont think it will end well...
jenny says
In 2004 I was diagnosed with Celiac Disease based on a blood test from my endocrinologist who was also treating me for Graves' Disease. I'm not sure that I had full-blown CD since there was no biopsy, but I believe a diagnosis of gluten intolerance to be more accurate. I removed gluten from my diet, got pregnant, then found traditional foods and spent years healing my gut. I tend to react to regular wheat, but not to einkorn - at all. I don't know if it will work for you or not.
JoBeth says
Jenny, when you mention that you do good with einkorn, is that sprouted? I too have Celiac Disease (blood testing) and want to experiment with sprouted grains. My understanding is that by sprouting grains, like wheat, it converts to a veggie and eliminates the gliadin, making it gluten free.
Kimberly says
I am sensitive;to modern wheat and have no issue with einkorn. Im not celiac, reaction is more of racing pulse, light headed and something like a hangover with the bloating, and later joint pain, none of which happen with einkorn flour. Its not stated loeer glyten, so perhaps the old grain is simoky more digestible. - we don't eat enough wheat to justify keeping a starter sadly, I'd end up tossing half of it
Chef Nancy says
I bought some bags of the Einkorn wheat berries off your link. I'm curious if you soak, sprout, dehydrate as is done with organic hard winter white wheat from the states?
Can't wait to try it!
Thanks for the link
jenny says
Yes - I treat them as I would any wheat (soft or hard).
Katie Bertino says
These look amazing! I'm loving your blog more and more- thanks and all the best to you!