Sourdough puff pastry

I was watching random suggested videos on YouTube recently, and Lisa from Farmhouse on Boone popped up making sourdough puff pastry (recipe here). I’ve never made true puff pastry, with the butter envelope and all of that, instead being quite satisfied with King Arthur’s fast and easy puff pastry (It’s made like a biscuit dough; the butter is cut into the dry ingredients, then you add sour cream as the “liquid” and perform a few sets of folds…I always do more than the one fold they call for in the recipe).

At any rate, I was intrigued with the sourdough aspect of Lisa’s puff pastry, so I had to try it. It came out amazing! The recipe yields 2.5 lbs of dough. The first day I made four apple turnovers with half a pound of the dough. They were kind of goofy looking, because I forgot how to shape them (it’s been a while), but absolutely delicious and so, so flaky. 

The next day I used one pound to make a lattice crust for my go-to chicken pot pie recipe. I baked the crust on the filling…next time I’ll bake it separately on a baking sheet for maximum rise and flakiness, because the bottom of the dough stayed gummy on the filling and there wasn’t as much puff. No pics of that; we gobbled it up for dinner before I had a chance to take any. 

One pound is in the freezer and will probably make either a breakfast puff pastry “pizza” (you roll the dough out and put some cooked bacon or sausage on it, then scrambled eggs, then grated cheese and bake, like this recipe), or maybe some ham and cheese pinwheels for a fun “fancy” dinner.