In a large mixing bowl, combine the sourdough discard, all-purpose flour, and salt. Mix until a shaggy dough forms, about 2-3 minutes.

Lightly flour your work surface and roll out the rested dough into a large rectangle, about ¼-inch thick.

Slice the rolled dough into even squares, typically 4 to 6 inches wide. Place a generous spoonful of the filling mixture in the center of each square.

Fold each square in half diagonally and press the edges firmly to seal. Crimp the edges with a fork for a decorative touch.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and arrange the filled pockets on it. Bake for about 20 minutes until golden brown.

Allow the pockets to cool on the baking sheet for about 5 minutes before serving warm.