Sourdough Discard Empanadas are a fantastic way to use up your sourdough discard while making a delicious, crispy, and savory treat. These golden, flaky pastries are filled with a flavorful filling of your choice—beef, chicken, vegetables, or cheese—then baked or fried to perfection. The sourdough discard adds a unique tangy flavor to the dough, elevating these empanadas beyond the ordinary. Whether you’re looking for a quick snack, appetizer, or meal, these empanadas are sure to become a new favorite!

Why You’ll Love This Recipe

Sourdough Discard Empanadas are a creative and delicious way to make use of sourdough discard without wasting any of that flavorful starter. The dough, made from sourdough discard, is flaky and tender, with a subtle tanginess that pairs perfectly with a savory filling. These empanadas are versatile and can be filled with any ingredients you love, from seasoned beef to cheese and spinach. They’re great for meal prep, parties, or as an easy snack that can be baked or fried for the perfect crispy texture. Plus, they’re a fun way to use something that would otherwise be thrown out!

Ingredients

For the Dough:

1 1/2 cups sourdough discard (unfed)
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/4 cup ice water (more if needed)
1 tablespoon olive oil (optional, for brushing)

For the Filling (Choose your favorite filling):

Beef Filling:
- 1 lb ground beef
- 1 medium onion, finely chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup diced potatoes (optional)
Vegetarian Filling:
- 1 cup cooked spinach (or any greens)
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Cheese Filling:
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese
- 1 tablespoon fresh herbs (like parsley or basil)
- Salt and pepper to taste
Chicken Filling:
- 1 lb cooked chicken, shredded
- 1/4 cup chopped onion
- 1/2 cup salsa or tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste

(Tip: You can customize the filling based on your preference—try adding olives, hard-boiled eggs, or other vegetables for extra flavor!)

Directions

1. Make the Dough:

In a large bowl, combine the sourdough discard, flour, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Slowly add the ice water, a little at a time, mixing until a dough forms. If the dough is too dry, add a little more water, but be careful not to make it too sticky.
Knead the dough briefly on a floured surface until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.

2. Prepare the Filling:

For Beef Filling: In a skillet, cook the ground beef with the chopped onion over medium heat until the beef is browned and cooked through. Add the cumin, paprika, salt, and pepper. If using potatoes, cook them in a separate pot and add to the beef mixture. Let it cool slightly.
For Vegetarian Filling: Sauté the spinach in olive oil until wilted. Mix the spinach with ricotta cheese, Parmesan, and seasoning. Let it cool.
For Cheese Filling: In a bowl, combine the mozzarella cheese, cream cheese, herbs, salt, and pepper. Stir until smooth and set aside.
For Chicken Filling: Combine the shredded chicken, salsa or tomato sauce, onion, chili powder, cumin, salt, and pepper in a bowl. Mix well.

3. Assemble the Empanadas:

Preheat your oven to 375°F (190°C) or heat oil in a frying pan for frying.
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
Place a small spoonful of your chosen filling in the center of each dough circle (about 1-2 tablespoons).
Fold the dough over the filling to form a half-moon shape. Pinch the edges together and crimp with a fork to seal the empanada tightly.

4. Cook the Empanadas:

Baking: Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with a little olive oil for a golden finish. Bake for 20-25 minutes or until golden brown and crispy.
Frying: Heat about 1 inch of vegetable oil in a frying pan over medium heat. Carefully fry the empanadas for about 2-3 minutes per side, or until golden brown. Drain on paper towels.

5. Serve and Enjoy:

Let the empanadas cool slightly before serving. Serve them as an appetizer, snack, or part of a meal. You can dip them in your favorite salsa, guacamole, or sour cream for extra flavor.

Servings and timing

Servings: 10-12 empanadas (depending on the size)
Prep time: 20 minutes (plus chill time for dough)
Cook time: 20-25 minutes (for baking) or 10-15 minutes (for frying)
Total time: 1 hour

Variations

Air Fryer Empanadas: If you have an air fryer, you can cook the empanadas in batches at 375°F (190°C) for 10-12 minutes for a healthier, crispy finish.
Sweet Empanadas: Try using sweet fillings like dulce de leche, chocolate, or fruit preserves for a dessert version of these empanadas.
Mini Empanadas: Make smaller versions for appetizers or party snacks. Reduce the filling and dough size accordingly, and adjust cooking time as needed.

Storage/Reheating

Refrigeration: Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-12 minutes to maintain their crispiness.
Freezing: You can freeze unbaked empanadas. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. When ready to bake, bake directly from frozen at 375°F (190°C) for 25-30 minutes, or until golden brown.
Reheating: Reheat baked empanadas in the oven for a few minutes at 350°F (175°C) to keep them crispy, or warm them in the microwave if you prefer.

Delicious Sourdough Discard Empanadas

FAQs

1. Can I make the dough ahead of time?

Yes! You can make the dough a day ahead and store it in the refrigerator. Just let it come to room temperature before rolling it out.

2. Can I use store-bought dough for empanadas?

Yes, you can use pre-made empanada dough or puff pastry if you’re short on time. Just ensure the dough is thawed and rolled out before filling.

3. Can I freeze filled empanadas?

Yes, you can freeze filled, unbaked empanadas for up to 3 months. Simply bake or fry them directly from frozen when you’re ready to enjoy them.

4. How can I make empanadas without frying them?

You can bake empanadas for a healthier option. Brush them with a little oil or egg wash for a golden, crispy finish.

5. Can I make these empanadas vegan?

Yes! For a vegan version, use plant-based butter in the dough, and make a vegan filling using vegetables, beans, or plant-based protein.

Conclusion

Sourdough Discard Empanadas are a fantastic way to repurpose your sourdough discard while making a savory, crispy, and delicious snack or meal. The tangy sourdough dough pairs perfectly with the flavorful fillings, making each bite satisfying and rich. Whether you choose beef, cheese, or a vegetable filling, these empanadas are sure to be a hit. Enjoy them fresh and hot, or store them for later—either way, they’re a treat everyone will love!