Cheese turnovers with discarded sourdough

I have done these turnovers in many ways and my children are crazy about them. In French they are called "chaussons". Usually I do not use a special turnover mould and I do them manually, by packing the cheese inside like in an envelope. Then, I bake them using a sandwich machine.
But these ones, I wanted to be more good-looking and I used a butterfly mould forgotten on a top shelf of my pantry. 
This is a great way to get rid of a big quantity of discarded sourdough. They taste so well in combination with the feta cheese and, although I have not tried other types of cheese, I think it would taste great too if you replace the feta with some melting cheese inside.
They are super easy to make and I warn you, they fly super fast from the plate.



  • 500g discarded sourdough (100% hydration)
  • 300g flour
  • 1 egg
  • 50g vegetable oil
  • 1 teaspoon of salt
  • 300g feta cheese (grated)
  • 1 heap spoon of oregano
  • pepper

  1. Mix the flour with the discarded sourdough, the egg, the oil and salt. Make as dough, put it in a bowl and cover it with a lid. Leave it at room temperature for 3 hours.
  2. Mix the grated cheese with oregano and pepper.
  3. After the 3 hours of rise, stretch the dough with a rolling pin, about half a centimetre thick.
  4. Cut the dough with a special dough cutter for turnovers or simply with a knife.
  5. The turnover will be like a sandwich of: one piece of dough, one tablespoon of cheese in the centre and another piece of dough on top. Then, close the mould to seal the 2 pieces together. If you are doing this without a mould, just pack the cheese like in an envelope. Repeat until you finish the entire dough quantity.
  6. Bake them on a tray at 220ÂșC for 20-30 minutes.

You can enjoy them warm or at room temperature.


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