Here’s a delightful take on Sourdough Empanadas — a fusion of tangy, fermented flavor from sourdough and the warm, savory comfort of traditional empanadas. These are perfect for using up sourdough discard or as a fun way to bring sourdough into savory snacks or meals.
🥟 Sourdough Empanadas (Baked or Fried)
🌾 Dough Ingredients:
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2 ½ cups all-purpose flour
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½ cup sourdough discard (unfed)
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1 tsp salt
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½ cup cold butter (cubed)
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1 egg
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¼ cup cold water (add more if needed)
🧅 Filling Ideas (choose your favorite!):
Classic Beef Filling:
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1 tbsp oil
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½ onion, finely chopped
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2 garlic cloves, minced
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250g ground beef
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½ tsp cumin, ½ tsp smoked paprika
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Salt & pepper to taste
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Optional: chopped boiled egg, olives, or raisins for authentic flavor
Cheesy Veggie:
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1 cup sautéed spinach or mushrooms
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½ cup shredded cheese (cheddar, mozzarella, or feta)
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Salt, pepper, and chili flakes to taste
👩🍳 Instructions:
1. Make the Dough
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In a bowl, mix flour and salt.
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Cut in the butter until the mixture resembles breadcrumbs.
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Add sourdough discard, egg, and water. Mix until dough comes together.
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Knead briefly, wrap, and chill for at least 30 minutes.
2. Prepare the Filling
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Cook your chosen filling ingredients. Let cool completely before assembling.
3. Shape the Empanadas
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Roll dough to about ⅛-inch thick. Cut into 4–6 inch circles.
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Add 1–2 tbsp filling in the center, fold over, and crimp edges with a fork.
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Optional: brush with egg wash (1 egg + splash of water) for golden tops.
4. Cook
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Bake: 375°F (190°C) for 20–25 minutes until golden.
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Or Fry: Heat oil and fry until golden on both sides. Drain on paper towels.
🌟 Tips:
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Use whole wheat flour for a nuttier crust.
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Freeze before baking for a make-ahead snack.
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Add chili or herbs to the dough for extra flavor!
