Sourdough Empanadas
These sourdough discard empanadas are flaky, golden, and packed with a savory filling. They’re the perfect way to use leftover sourdough discard while creating a comforting, homemade snack or meal with a slightly tangy twist.
Equipment
- Mixing Bowl
- Rolling Pin
- Baking sheet
- Parchment paper
- Fork
- Skillet or pan
- Pastry brush
Ingredients
For the Dough:
- 1 cup sourdough discard
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter cold, cubed
- 1 egg
- 2-4 tablespoons cold water
For the Filling:
- 250 g ground beef or chicken
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt and black pepper to taste
For Assembly:
- 1 egg for egg wash
Instructions
- In a large bowl, mix flour and salt. Add cold butter and rub it into the flour until crumbly.
- Stir in sourdough discard and egg.
- Add cold water gradually and mix until a soft dough forms. Knead lightly until smooth, then cover and let rest.
- Heat olive oil in a pan and sauté onion until soft. Add garlic and cook briefly.
- Add ground meat and cook until browned. Stir in spices, salt, and pepper, then cook until fully done. Let the filling cool completely.
- Roll out the dough on a floured surface. Cut into circles using a bowl or cutter.
- Place a spoonful of filling in the center of each circle. Fold dough over to form a half-moon shape. Press edges firmly and seal with a fork.
- Place empanadas on a lined baking sheet. Brush tops with beaten egg.
- Bake in a preheated oven at 200°C for 25-30 minutes until golden.
- Remove from oven and let cool slightly before serving.
Notes
Nutritional Info (per empanada approx.)
- Calories: 220 kcal
- Protein: 8 g
- Carbohydrates: 22 g
- Fat: 10 g
