Sourdough Discard Empanadas Recipe

Introduction

These sourdough discard empanadas are a delicious way to use your leftover starter while enjoying a flaky, savory pastry. Filled with your favorite seasoned meat or vegetable mixture, they’re perfect for snacks or meals on the go.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sourdough discard
• 1/4 cup butter, cold and cubed
• 1/4 teaspoon salt
• 1/4 cup cold water
• 1 cup filling of choice (seasoned ground chicken, ground turkey, or your favorite cheese and vegetables)

Instructions

1. Step 1: In a large mixing bowl, combine the flour and salt. Stir to incorporate.
2. Step 2: Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
3. Step 3: Stir in the sourdough discard to form a crumbly mixture.
4. Step 4: Gradually add cold water, mixing until the dough forms a cohesive ball.
5. Step 5: Divide the dough into equal portions and roll out each piece to about 1/8 inch thick.
6. Step 6: Place filling in the center of each dough round and fold over, sealing the edges well.
7. Step 7: Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes until golden brown.

Tips & Variations

• For crispier empanadas, brush the tops with an egg wash before baking.
• Experiment with fillings like spiced beef, mushrooms with cheese, or a mix of roasted vegetables.
• If you prefer a softer crust, cover the empanadas with foil halfway through baking.

Storage

Store cooled empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispness, or microwave for a quicker option but expect a softer crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these empanadas?

Yes, freeze unbaked empanadas on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

What if I don’t have sourdough discard?

You can substitute with yogurt or buttermilk to add moisture and tang, though the texture and flavor will differ slightly from sourdough-based dough.

Sourdough Discard Empanadas Recipe

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★★★★★

4.4 from 77 reviews

These Sourdough Discard Empanadas are a delicious and creative way to use your sourdough discard, transforming it into flaky, golden pastry pockets filled with your favorite savory filling. Perfectly baked until crisp and golden, these empanadas offer a delightful combination of tender crust and flavorful filling, great as a snack, appetizer, or light meal.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8–10 empanadas 1x
• Category: Snack
• Method: Baking
• Cuisine: Latin American

Ingredients

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Dough

• 2 cups all-purpose flour
• 1/2 cup sourdough discard
• 1/4 cup butter, cold and cubed
• 1/4 teaspoon salt
• 1/4 cup cold water

Filling

• 1 cup filling of choice (seasoned ground chicken, ground turkey, or your favorite cheese and vegetables)

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour and salt. Stir well to evenly incorporate the salt into the flour.
2. Add Butter: Add the cold, cubed butter to the flour mixture. Using your fingers, a pastry cutter, or two forks, mix until the mixture resembles coarse crumbs, with small pea-sized pieces of butter throughout.
3. Incorporate Sourdough Discard: Stir in the sourdough discard, mixing until the dough forms a crumbly texture but is not fully combined.
4. Add Water & Form Dough: Gradually pour in the cold water while mixing, until the dough comes together into a cohesive ball. Avoid overworking the dough to keep it tender.
5. Roll Out Dough: Divide the dough into equal portions. On a lightly floured surface, roll out each piece to about 1/8 inch thick, creating circles suitable for empanadas.
6. Fill and Seal: Place about a tablespoon or more of your chosen filling in the center of each dough round. Fold the dough over the filling to form a half-moon shape. Press the edges together firmly and crimp with a fork or your fingers to seal completely.
7. Bake: Preheat your oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until they are puffed and golden brown on top. Remove from oven and let cool slightly before serving.

Notes

• You can customize the filling to your preference—options like seasoned ground meats, cheese with vegetables, or even a spicy bean filling work well.
• Ensure the butter and water stay cold for flakier pastry results.
• The sourdough discard adds tang and moisture, enhancing the dough’s flavor and texture.
• If desired, brush the empanadas with an egg wash before baking for a shinier, golden crust.
• Refrigerate or freeze uncooked empanadas for later baking.

Keywords: sourdough discard, empanadas, baked empanadas, savory pastry, leftover sourdough recipe, homemade empanadas