If you ask me, turning sourdough discard into vibrant empanadas is a wonderful way to elevate this often overlooked ingredient. These Latin-inspired hand pies blend the tangy sourdough with a tender, flaky crust, offering a delightful twist on traditional empanadas.
Filled with a comforting mixture of ground beef, potatoes, and spices, these empanadas carry the nostalgic flavors that remind me of my favorite street food, all while reducing waste and adding a delicious homemade touch to your meals.
- Zero-waste baking by using sourdough discard, transforming leftovers into something delicious.
- Make-ahead friendly and freezer-safe, perfect for busy days or quick meals.
- The cold butter and discard create a flaky, tender pastry far more flavorful than standard dough.
- Customizable filling options to suit your dietary preferences or pantry items.
- Ideal for meal prep, lunch boxes, or casual snacking with family and friends.
Ingredients
- Baking powder: A small amount to help the dough rise lightly, ensuring a delicate, flaky texture in the crust.
- Sourdough starter (discard): Adds tangy flavor and moisture, crucial for dough structure and taste without active fermentation.
- Large egg: Binds dough ingredients and enriches the pastry with color, flavor, and structure.
- Plain flour: Forms the base of the dough, providing structure and the classic pie crust consistency.
- Cold unsalted butter: Cubed butter creates tender, flaky layers in the dough by coating flour particles without melting.
- Salt: Enhances overall flavor and balances the tang of the sourdough discard.
- Cold water: Hydrates the dough gently, ensuring proper consistency without activating butter prematurely.
- Carrots: Finely diced for sweetness and texture, they add color and nutrition to the filling.
- Garlic powder: Imparts a mellow garlic flavor that complements the beef and vegetables perfectly.
- Neutral oil: Used to sauté the filling ingredients evenly without overpowering flavors.
- Raisins (optional): Provide a subtle sweetness and traditional flavor contrast often found in Latin empanadas.
- Smoked paprika: Adds a warm, smoky depth that elevates the savory filling.
- Frozen peas: Introduce a pop of color and natural sweetness, balancing the heartiness of the meat.
- Salt and black pepper: Essential seasonings to enhance and balance every component in the filling.
- Yukon gold potatoes: Waxy potatoes diced finely to add creamy texture and bulk without becoming mushy.
- Ground beef (80/20 blend): The rich, flavorful protein base that makes these empanadas satisfyingly hearty.
- Egg wash (egg and a pinch of salt): Brushes on the empanadas for a beautiful golden color and glossy finish after baking.
Instructions
- Prepare the Liquid Mixture
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Combine sourdough discard, cold water, and egg in a small bowl. Mixing until fully blended ensures the wet ingredients integrate smoothly, which helps hydrate the flour properly for a cohesive dough.
- Mix Dry Ingredients and Butter
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In a large bowl, toss flour, baking powder, and salt together. Add cold butter cubes and coat evenly with the flour mixture, then break the butter down to walnut-to-pea-sized pieces. This step is crucial for creating the flaky layers in the pastry.
- Form the Dough
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Make a well in the flour and butter mixture and pour in the chilled liquid mixture. Combine gently with a spatula, followed by a light knead to bring the dough together without overworking, which preserves the tender texture.
- Chill and Fold the Dough
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Shape dough into a disc, wrap it tightly, and refrigerate for 30 minutes. After chilling, roll out into a rectangle, fold like a letter, then chill again for at least 2 hours. This resting period relaxes gluten and layers the butter for flaky pastry.
- Prepare the Filling
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Sauté diced potatoes in oil for 5 minutes until slightly softened. Add carrots and ground beef, cooking until browned and tender. Stir in garlic powder, smoked paprika, salt, black pepper, raisins, and peas, then cool completely before filling the dough to prevent melting butter layers.
- Shape and Fill Empanadas
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Divide dough into 12 equal portions, chill to firm up again, then roll into discs. Spoon 3 tablespoons of cooled filling onto half of each disc, fold and seal edges by crimping with a fork. This prevents bursting and preserves the empanada’s shape during baking.
- Bake Until Golden
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Place empanadas on parchment-lined sheets spaced apart, brush with egg wash for color, and bake at 400°F for 15 to 20 minutes. Baking at high heat crisps the crust while cooking the filling thoroughly for perfect texture and flavor.
- Keep butter cold to avoid greasy, tough dough; chill dough when it becomes soft during prep.
- Fully cook vegetables; undercooked filling leads to soggy or crunchy bites that can puncture the dough.
- Do not overfill or skip sealing edges, as empanadas may burst open in the oven.
- Chilling assembled empanadas before baking helps the dough relax and develop flaky layers.
Storage Tips
Store cooled empanadas in an airtight container in the fridge for up to 3 days with a paper towel to prevent sogginess. Freeze unbaked empanadas on a tray before transferring to bags for up to 3 months; bake from frozen adding extra cooking time.
Serving Suggestions
Serve warm empanadas with fresh chimichurri or a light lime vinaigrette salad to brighten richness. For parties, offer toppings like sour cream, hot sauce, and pickled onions so guests can customize their bites.
- Use 80/20 ground beef for optimal flavor and moisture balance in the filling.
- Incorporate folding and chilling steps for laminated dough effect, resulting in flakier crusts.
- Let filling cool completely before assembling to prevent dough from softening prematurely.
- Customize fillings creatively by swapping meats or vegetables while maintaining moisture balance.
FAQs
- Can I use sourdough discard that has been refrigerated for a long time?
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Yes, but bring it to room temperature first. Older discard creates a tangier flavor which intensifies in the dough.
- Is it possible to make these empanadas vegetarian?
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Absolutely! Use mushrooms, tempeh, or a mix of vegetables instead of ground beef, cooking them until dry for best texture.
- Can I substitute butter with another fat?
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Butter is best for flavor and flakiness, but shortening can be used though the taste and texture will differ.
- How can I ensure empanadas don’t burst during baking?
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Don’t overfill, seal edges firmly, and chill them before baking to relax the dough and prevent shrinkage.
- What is the best way to reheat leftover empanadas?
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Reheat in a 350°F oven for 10-15 minutes to crisp the crust and warm the filling evenly.
- Can I freeze empanadas after baking?
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Yes, wrap well and freeze for up to 2 months. Reheat directly from frozen in the oven.
- What flour type should I use for the dough?
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All-purpose plain flour, like King Arthur, is ideal for structure and tenderness in the dough.
Sourdough Discard Empanadas
Equipment
- 1 large bowl for mixing dough and ingredients
- 1 small bowl for liquid mixture
- 1 Rolling Pin
- 2 9x13 inch baking sheets lined with parchment paper
- 1 skillet for cooking filling
- 1 pastry brush for egg wash
- 1 plastic wrap
Ingredients
- 1/2 tsp baking powder
- 10.6 oz all-purpose flour
- 1 tsp salt
- 8 oz cold unsalted butter cubed
- 4 oz sourdough starter discard preferred
- 1 large egg
- 1 fl oz cold water
- 8 oz ground beef 80/20 blend
- 10.6 oz Yukon Gold potatoes finely diced
- 5.3 oz carrots finely diced
- 2.1 oz frozen peas
- 2.6 oz raisins optional
- 1 fl oz neutral oil canola or grapeseed
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 egg
- 1/8 tsp salt
Instructions
- Combine sourdough discard, cold water, and one egg in a small bowl and mix until smooth. Keep chilled until use.
- In a large bowl, mix flour, baking powder, and salt. Add cold butter cubes and coat with flour, breaking them down to walnut- and pea-sized pieces.
- Make a well in the flour and butter mixture, pour in the chilled starter liquid, and mix lightly with a spatula until just combined. Knead lightly by hand until dough holds.
- Shape dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll the chilled dough into a 10x12 inch rectangle, fold shorter edges to the center like a letter, wrap, and refrigerate for at least 2 hours or overnight.
- Heat oil in a skillet over medium-high heat. Fry potatoes 5 minutes, then add carrots and ground beef, cooking until beef browns and vegetables are tender, about 5-10 minutes.
- Stir in garlic powder, smoked paprika, salt, black pepper, raisins, and frozen peas. Adjust seasoning and cool filling completely.
- Preheat oven to 400°F. Line baking sheets with parchment paper.
- Divide dough into 12 equal portions (about 2 oz each) and chill 15 minutes wrapped in plastic.
- Roll each dough ball into a 6-inch disc. Add 3 tablespoons filling to half, fold over, trim excess dough, and crimp edges with a fork. Place on baking sheet and chill until all are shaped.
- Brush each empanada with beaten egg wash (egg mixed with salt).
- Bake empanadas for 15-20 minutes until golden. Cool slightly before serving.
- Store leftovers in airtight container refrigerated for up to 3 days or freeze unbaked for up to 3 months.
Notes
- Keep butter very cold for flaky dough.
- Chill dough between steps to maintain texture.
- Adjust filling to avoid overfilling and bursting.
- Freeze unbaked empanadas on trays before bagging for best storage.
- Reheat baked empanadas in oven for crisp crust.
