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Chicken and Vegetable Turnovers with Sourdough Einkorn Crust

Nourished Kitchen
  • 85 minutes
  • Serves 4

INGREDIENTS

1 1/2 cups

Chicken, cooked

4

Carrots, medium

3

Celery, ribs

1

small bunch Kale, very thin

1

Leek

1

Egg

1 cup

Chicken stock

3 cups

Einkorn flour

2 tsp

Sea salt, unrefined

1/4 cup

Butter

1/4 cup

Cheddar cheese

2 tbsp

Clarified butter

1/2 cup

Cream cheese

1/2 cup

Sourdough starter

1/4 cup

Water