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fish turnovers

Sourdough Turnovers with Fish & Veggies – Savory French Chaussons

Prep Time 40 minutes
Cook Time 25 minutes
Servings 12 turnovers

Ingredients

Dough:

  • 250 g flour 2 cups
  • 100 g sourdough starter 1/2 cup
  • 1 egg
  • 1 tsp salt
  • 100 g melted butter 1/2 cup

Filling:

  • 2 medium shallots or 1 medium onion, finely chopped
  • 2 medium carrots grated
  • 1 small or 2 mini peppers chopped
  • 1–2 tbsp ghee or olive oil
  • 1 tbsp fresh coriander finely chopped
  • 1 tsp salt adjust to taste
  • 1/2 tsp ginger powder
  • Black pepper to taste
  • 100 g cooked chanterelle mushrooms (or your preferred mushrooms) 1/2 cup
  • 30–40 g Parmesan cheese, grated 1 oz
  • 1/2 preserved lemon finely chopped, optional
  • 8–10 black olives pitted and chopped, optional
  • 350 g monkfish (or any white fish) 12 oz
  • salt, ginger & black pepper to season the fish + 1tbsp olive oil

For Assembly:

  • 1 egg + 1 tbsp milk for egg wash
  • Sesame seeds for garnish

Instructions

Step 1: Prepare the Dough

  1. For the dough, combine 250g flour, 100g sourdough starter, 1 egg, 1 tsp salt, and 100g melted butter in a bowl. You can use your hands or a stand mixer for this. Knead the dough for about one minute to bring everything together. This dough doesn’t need to rise, so you can let it rest for 2–3 hours at room temperature or chill it in the fridge if you're making it ahead of time.

Step 2: Make the Savory Filling

  1. Heat 1–2 tbsp of ghee or olive oil in a skillet over medium heat. Add the finely chopped shallots or onions and cook until soft. Grate the carrots and add them to the skillet, followed by the chopped peppers. Let the vegetables cook for a few minutes until tender. Add fresh coriander, salt, ginger, and black pepper to taste, stirring to combine.
  2. Transfer the cooked vegetables to a bowl. To the vegetable mixture, add cooked chanterelle mushrooms (or any other mushrooms you prefer), grated Parmesan cheese, finely chopped preserved lemon, and black olives.

Step 3: Add the Fish

  1. For this recipe, I’m using 350g monkfish (or you can substitute with any white fish). Season it with salt, black pepper, and ginger powder and olive oil. Bake it in the oven at 200°C (400°F) until cooked through (about 12-15 minutes). Once cooked, flake the fish into small pieces and add it to the vegetable filling. Stir everything together.

Step 4: Assemble the Turnovers

  1. Roll out the dough to about 2–3 mm thick. Using a round cutter (about 10 cm or 4 inches in diameter), cut out circles from the dough. Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling and pinch the edges to seal, creating a turnover shape. Fold the edges slightly over to seal.

Step 5: Egg Wash & Bake

  1. Brush the turnovers with an egg wash (1 egg + 1 tbsp milk) and sprinkle sesame seeds on top. Bake them on a parchment-lined baking sheet at 200°C (400°F) for 20-25 minutes, or until golden.

Step 6: Serve & Enjoy

  1. Once the turnovers are baked, let them cool slightly before serving them. These turnovers are perfect for Ramadan Iftar, a special dinner, or as a simple yet impressive appetizer for any occasion.

Recipe Notes

Storage:
Once baked, allow the sourdough turnovers to cool completely. Store them in an airtight container in the fridge for up to 3-4 days.

Freezing:
These sourdough turnovers freeze beautifully! After baking, let them cool completely. Then transfer them to a freezer-safe bag or container.