Sourdough Discard Empanadas
Flaky empanadas made with tangy sourdough discard dough filled with seasoned ground beef, potatoes, and vegetables, perfect for make-ahead meals and zero-waste cooking.
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.