Sourdough empanadas are a brilliant way to turn what many consider “waste” into something truly delicious. If you’ve ever maintained a sourdough starter, you know the struggle, what to do with all that extra discard? Instead of tossing it, why not transform it into crispy, golden empanadas bursting with flavor?
These handheld pastries are loved worldwide. By adding sourdough discard into the dough, you elevate both taste and texture. The result? A slightly tangy, deeply satisfying bite that feels homemade and comforting.
Table of Contents
Sourdough Empanadas
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
- Calories: 220 kcal
- Protein: 8 g
- Carbohydrates: 22 g
- Fat: 10 g
Why Use Discard in Empanadas?
Using discard in empanadas isn’t just practical, it’s genius.
- Reduces food waste
- Enhances flavor complexity
- Improves dough elasticity
- Creates a unique texture
Related Dough Inspiration
If you enjoy working with sourdough doughs, you’ll definitely want to explore 👉
SOURDOUGH ENGLISH MUFFINS (OVERNIGHT RECIPE)
- Great for learning dough texture control
- Helps understand fermentation balance
- Perfect for breakfast meal prep
You can also try 👉
SOURDOUGH CORNBREAD RECIPE
- Quick and beginner-friendly
- Uses similar pantry ingredients
- Delivers rich, comforting flavors
Choosing the Right Dough Texture
The foundation of perfect sourdough discard empanadas starts with the dough. If it’s too sticky, you’ll struggle. Too dry? It cracks.
Hydration Levels Explained
Hydration refers to the ratio of liquid to flour. With sourdough discard already containing water, balance is key.
- Ideal dough: soft but not sticky
- Slight elasticity is good
- Avoid over-kneading
Balancing Flour and Discard
A good rule of thumb:
- 1 cup discard
- 2–2.5 cups flour
- Adjust gradually
👉 Pro tip: Always rest the dough for 30 minutes. It relaxes gluten and improves shaping.
Flavor-Packed Fillings
Great dough needs an equally great filling.
Classic Meat Filling
- Ground beef or chicken
- Onion, garlic, paprika
- Olives or boiled eggs (optional)
Cook until juicy but not watery.
Vegetarian Options
- Spinach and cheese
- Mushrooms and herbs
- Lentil-based filling
💡 Add spices like cumin or chili flakes for depth.
Mastering the Fold and Seal
Folding empanadas correctly ensures they don’t burst open.
Crimping Techniques
- Fork press method
- Hand twist (repulgue style)
Preventing Leaks
- Don’t overfill
- Seal edges with water or egg wash
- Press firmly
Baking vs Frying
Pros and Cons
| Method | Pros | Cons |
|---|---|---|
| Baking | Healthier, less oil | Slightly less crispy |
| Frying | Extra crispy | More calories |
Best Method for Beginners
Baking is easier and more forgiving.
- Preheat oven to 200°C
- Bake 20-25 minutes
Crispy Recipe Inspiration
If you love crunchy, handheld meals, check out CHICKEN TAQUITOS RECIPE
- Similar crispy texture
- Great for dipping
- Perfect party or snack option
Achieving Golden Perfection
Golden empanadas are irresistible.
Egg Wash Tips
- Mix egg + 1 tbsp milk
- Brush evenly
Baking Temperature Guide
- Start at high heat (200°C)
- Finish at 180°C for even cooking
Storage, Reheating Serving Ideas
Freezing Instructions
- Freeze before baking
- Store up to 3 months
Reheating Without Drying
- Oven: 180°C for 10 minutes
- Avoid microwave if possible
Serving Ideas
- Pair with dipping sauces like:
- Salsa
- Garlic sauce
- Sour cream
- Chimichurri
- Serve with sides:
- Fresh salad
- Rice or beans
- Soup for a full meal
Comfort Meal Pairing
For a cozy dinner idea, serve alongside, SOURDOUGH CHICKEN POT PIE
- Rich and hearty
- Complements the empanadas perfectly
- Great for family meals
Creative Sourdough empanadas Variations
Sweet Sourdough empanadas
- Chocolate spread → rich and indulgent
- Apple cinnamon → warm and comforting
- Dulce de leche
- Berry jam → bright and fruity
- Cream cheese & sugar → smooth and slightly tangy Banana & caramel → sweet and soft
Related Sweet Inspiration
If you love fruity fillings, check out
EASY SOURDOUGH DISCARD APPLE HAND PIES
- Similar concept with a sweet twist
- Perfect example of using sourdough discard creatively
- Great for dessert lovers
Global Flavor Twists
- Moroccan spices
- Italian-style fillings
- Asian-inspired soy-ginger mixes
Common Mistakes to Avoid
- Overfilling empanadas
- Skipping dough resting
- Using watery fillings
- Not sealing properly
Nutritional Insights
Sourdough discard empanadas can be balanced depending on ingredients.
- Protein: from meat or legumes
- Carbs: from dough
- Healthy fats: from fillings
👉 For a healthier version:
- Use whole wheat flour
- Bake instead of fry
FAQs
Can I use discard straight from the fridge?
Yes, but let it sit at room temperature first for best results.
Why are my sourdough empanadas tough?
You likely overmixed the dough or didn’t use cold butter. Keep ingredients cold and handle gently.
Can I fry empanadas instead of bake?
Yes, frying gives a crispier texture.
How do I keep empanadas from leaking?
Avoid overfilling and seal edges tightly using a fork or crimping technique.
How do I keep empanadas crispy?
Reheat in oven, not microwave.
Sourdough discard empanadas are more than just a recipe, they’re a smart, creative way to use every part of your sourdough journey. With the right dough balance, flavorful fillings, and proper techniques, you can create bakery-quality empanadas at home.
Whether you prefer savory or sweet, baked or fried, these empanadas offer endless possibilities. So next time you feed your starter, don’t throw away that discard, turn it into something extraordinary.
