If you've ever wondered what to do with that jar of discard sitting in your fridge, this is it. We've taken the classic party favourite and given it the You Knead Sourdough treatment, swapping ordinary puff pastry for a laminated, tangy discard version that's flakier, more flavourful, and honestly a little bit showing off. Buttery, golden, and wrapped around a snappy little frank, these are the kind of bite you can't stop at one.

Yes, it's a process., but yes, it's worth it. You’ll want these for after school snacks, your next cocktail party, or watching the footy finals.

Why Discard Puff Pastry?

Sourdough discard isn't just for pancakes and crackers, it adds a subtle depth and slight tang to pastry that plain flour and water can't replicate. Combined with proper lamination (that's the folding and rolling that creates all those buttery layers), you get a pastry that puffs higher, shatters more delicately, and tastes like you actually know what you're doing in the kitchen. Because you do.

A quick science note: the "puff" itself doesn't come from the sourdough at all, it's steam. As the butter layers heat in the oven, the water in the butter turns to vapour and pushes each thin sheet of dough apart, which is exactly why keeping the butter cold and distinct (rather than smeared into the dough) matters so much through every fold.

Ingredients

For the discard puff pastry:

• 375 g all-purpose flour
• 100 g sourdough discard starter
• 165 g cold water
• ½ tsp salt
• 50 g butter, softened

For the butter block:

• 200 g butter, cold

To finish:

• 1 kg cocktail franks
• 1 egg, for egg wash
• Flaky salt, for sprinkling

Method

1. Make the dough. Mix the flour, sourdough discard, water, and salt together until combined. Knead the dough, adding the butter in slowly, until the dough is smooth and elastic. Wrap and refrigerate overnight. This rest lets the gluten relax and the flavour develop, and makes the dough much easier to laminate the next day.

2. Prepare the butter block. Place the cold butter between two sheets of baking paper. Using a rolling pin, pound and shape it into a neat 15cm x 15cm square. Chill until firm but still pliable, you want it cold enough to hold its shape, but soft enough not to crack when you roll.

3. Laminate. Roll the chilled dough out into a 30cm square. Place the butter block in the centre, turned to sit like a diamond, then bring the corners of the dough up and over so the butter is completely sealed in with no gaps. Press gently with the rolling pin along the length first to encourage the butter to spread evenly, then roll out into a long, thin rectangle, keeping the thickness as even as you can from edge to edge. Fold into thirds (like a letter), rotate 90°, and roll out again. This is one "turn."

Repeat this process a total of 6 turns, chilling the dough for 20–30 minutes every couple of turns to keep the butter firm and the layers distinct. This patience is what gives you that shatter-crisp, golden lamination, don't rush it. If butter starts squeezing out the sides at any point, that's your cue that things have gotten too warm; pop it back in the fridge to firm up before continuing, rather than pushing on. Once the final turn is done, give the dough a longer chill (a couple of hours minimum) before you roll it out for shaping.

4. Shape. Cut the laminated dough in half. Roll one half into a large, thin sheet and cut into approximately 30 triangles. Place a cocktail frank along the wide edge of each triangle and roll up, tucking the point underneath.

5. Bake. Arrange the rolled franks on a lined baking sheet, leaving a little space between each. Brush with egg wash and sprinkle generously with flaky salt.

Bake at 200°C for 17–20 minutes, until puffed, golden, and irresistible.

The Pro Tip

This recipe makes an extra sheet of laminated pastry, don't waste it. Roll it out between two sheets of baking paper and freeze flat; it'll keep well for a few months. Future you will thank present you when it's time to whip up a quick tart, sausage rolls, or another batch of these without starting the lamination process from scratch. Just let it thaw slowly in the fridge before rolling, rather than at room temperature, so the butter doesn't soften too fast and turn the dough floppy.

Made these? Tag @YouKneadSourdough we want to see those golden layers.