Description

Sourdough Discard Empanadas are crispy, flaky pastries filled with a savory filling of your choice, made with sourdough discard dough for a unique tangy flavor. Perfect for a snack, appetizer, or meal, these empanadas are a creative way to use up sourdough starter.

Ingredients

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)

Beef Filling: 1 lb ground beef, 1 medium onion (finely chopped), 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, salt and pepper, 1/2 cup diced potatoes (optional)

Vegetarian Filling: 1 cup cooked spinach, 1/2 cup ricotta cheese, 1/4 cup grated Parmesan cheese, salt and pepper, 1 tablespoon olive oil

Cheese Filling: 1 cup shredded mozzarella cheese, 1/2 cup cream cheese, 1 tablespoon fresh herbs (parsley or basil), salt and pepper

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

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Instructions

Make the Dough: In a large bowl, combine sourdough discard, flour, and salt. Add cold cubed butter and use a pastry cutter to blend until coarse crumbs. Slowly add ice water and mix until dough forms. Knead briefly, wrap in plastic, and refrigerate for 30 minutes.
Prepare the Filling: For Beef Filling, cook ground beef and onion until browned. Add cumin, paprika, salt, and pepper. For Vegetarian Filling, sauté spinach and mix with ricotta, Parmesan, and seasonings. For Cheese Filling, mix mozzarella, cream cheese, herbs, salt, and pepper. For Chicken Filling, mix shredded chicken, salsa, onion, chili powder, cumin, salt, and pepper.
Assemble the Empanadas: Roll dough to 1/8-inch thickness and cut out 4-5 inch circles. Place a spoonful of filling in the center of each circle, fold over, and pinch edges together. Crimp with a fork to seal.
Cook the Empanadas: Bake at 375°F (190°C) for 20-25 minutes or fry in oil at 350°F (175°C) for 2-3 minutes per side. Drain on paper towels if fried.
Serve and Enjoy: Serve warm with your favorite dipping sauce, such as salsa, guacamole, or sour cream.

Notes

Customize the filling by adding ingredients like olives, hard-boiled eggs, or other vegetables.

For a healthier option, use an air fryer or bake instead of frying.

Freeze unbaked empanadas for up to 3 months and bake or fry from frozen when ready.

For vegan empanadas, use plant-based butter in the dough and a vegetable-based filling.

Prep Time: 20 minutes (plus chill time for dough)
Cook Time: 20-25 minutes (for baking) or 10-15 minutes (for frying)
Category: Snack
Method: Baking or Frying
Cuisine: Latin

Nutrition

Serving Size: 1 empanada
Calories: 250
Sugar: 2g
Sodium: 300mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 6g
Cholesterol: 30mg