Delicious Sourdough Discard Empanadas

If you ask me, using sourdough discard in empanadas is a game-changer.

These Latin-inspired hand pies take your usual sourdough discard and turn it into something truly special. The tangy starter adds a subtle depth to the flaky pastry, while still keeping that traditional empanada texture we all love.

I’ve filled these with a simple mix of ground beef, onions, and spices – just like the ones you’d find at your favorite food cart. The best part? It’s a clever way to use up that extra starter sitting in your fridge.

It’s a satisfying recipe that hits all the right notes, perfect for a cozy weekend project or make-ahead dinner.

What Kind of Sourdough Discard Should I Use?

Your sourdough discard can be used in this recipe whether it’s fresh from a recent feeding or has been sitting in the fridge for a few days. If you’re using discard that’s been stored in the refrigerator, just let it come to room temperature before mixing it into your dough. The level of sourness in your discard will affect the final flavor of your empanadas – a fresher discard will give a milder taste, while an older discard that’s been stored longer will add more tang. The most important thing is that your discard should be unfed starter that’s 100% hydration (equal parts flour and water by weight), which is the standard ratio for most home bakers.

Options for Substitutions

Let’s talk about what you can swap in this recipe while still keeping those empanadas tasty:

• Sourdough discard: This is pretty important for the unique flavor and texture, but if you’re in a pinch, you can use 113g of plain yogurt mixed with 1/2 teaspoon of vinegar. Just know the final texture will be different.
• Ground beef: Feel free to use ground turkey, chicken, or pork instead. For a vegetarian version, try finely chopped mushrooms or crumbled tempeh – just cook them until they’re pretty dry.
• Yukon Gold potatoes: Any waxy potato works here – red potatoes or white potatoes are good options. Just avoid russets as they can get too mushy.
• Raisins: Not everyone loves raisins in their empanadas! You can skip them entirely or swap them for chopped olives for a different but traditional take.
• Frozen peas: You can swap these with corn kernels or just leave them out if you’re not a pea fan.
• Butter: For the dough, butter is pretty crucial for that flaky texture. While you could use shortening, the taste won’t be quite the same.

Watch Out for These Mistakes While Baking

The success of your empanadas largely depends on the temperature of your ingredients – warm butter will make your dough tough and greasy, so keep it cold until the moment you’re ready to use it, and return the dough to the fridge if it starts feeling soft while you’re working with it. When preparing the filling, a common mistake is not cooking the potatoes and carrots until they’re completely tender, as partially cooked vegetables will remain crunchy even after baking and can pierce through your dough. Another crucial point is overfilling your empanadas – stick to about 2-3 tablespoons of filling per empanada and leave a clear border around the edges to ensure proper sealing, otherwise they might burst open during baking. For the best results, chill the assembled empanadas for 15-20 minutes before baking – this helps the dough relax and prevents shrinkage, while also ensuring those signature flaky layers in your final product.

What to Serve With Empanadas?

These savory hand pies are perfect with a variety of simple sides that complement their rich, meaty filling. A fresh chimichurri sauce makes an excellent dipping companion, adding a bright, herby kick to each bite. For a complete meal, serve your empanadas with a light mixed green salad dressed with lime vinaigrette, or try them alongside cilantro-lime rice to soak up any filling that escapes. If you’re hosting a party, set up a toppings bar with sour cream, hot sauce, and pickled red onions so everyone can customize their plate.

Storage Instructions

Keep Fresh: Once your empanadas have cooled completely, place them in an airtight container and keep them in the fridge for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture and keep them from getting soggy.

Freeze: These empanadas are perfect for freezing! Place the unbaked empanadas on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. When you’re ready to bake, no need to thaw – just add a few extra minutes to the baking time. You can also freeze baked empanadas, just wrap them well and freeze for up to 2 months.

Warm Up: To get that fresh-baked taste back, pop refrigerated empanadas in a 350°F oven for about 10 minutes. If they’re frozen and already baked, heat them for 15-20 minutes. The crust will crisp up nicely, making them taste almost as good as fresh!

Preparation Time	60-120 minutes
Cooking Time	20-30 minutes
Total Time	80-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 100-120 g
• Fat: 220-250 g
• Carbohydrates: 280-320 g

Ingredients

For the dough:

• 1/2 tsp baking powder
• 4 oz sourdough starter (discard preferred for this recipe)
• 1 large egg (preferably pasture-raised for richer color)
• 10.6 oz plain flour (King Arthur all-purpose flour works wonderfully)
• 8 oz cold unsalted butter (cut into 1/2-inch cubes)
• 1 tsp salt
• 1 fl oz cold water

For the filling:

• 5.3 oz carrots (finely diced for quick cooking)
• 1 tsp garlic powder
• 1 fl oz neutral oil (canola oil or grapeseed)
• 2.6 oz raisins (adds a subtle sweetness, optional)
• 1 tsp smoked paprika (gives a lovely depth of flavor)
• 2.1 oz frozen peas
• 2 tsp salt
• 10.6 oz Yukon gold potatoes (finely diced into 1/4-inch pieces)
• 1 tsp black pepper
• 8 oz ground beef (80/20 blend for best flavor)

For the egg wash:

• 1 egg
• 1/8 tsp salt

Step 1: Prepare the Liquid Mixture

In a small bowl, combine your sourdough discard, water, and egg.

Mix these until the starter is completely dissolved and no traces of egg remain.

Set the mixture aside, keeping it cold until you’re ready to use it.

Step 2: Mix the Dry Ingredients and Butter

In a large bowl, place the flour, baking powder, and salt.

Toss butter cubes into the flour mixture until all butter pieces are coated.

Using your fingers, squish the butter pieces until they are well coated and you have pieces ranging from walnut to pea-sized.

Step 3: Form the Dough

Create a well in the center of the flour and butter mixture.

Pour the chilled starter mixture into the center.

Using a spatula, lightly mix the dough until it just comes together.

Finish combining the dough with a light kneading motion using your hands, just until it sticks together.

Turn the dough out onto a large piece of plastic wrap, shape it into a disc, and wrap tightly.

Refrigerate for 30 minutes to allow the butter to cool and the flour to hydrate.

Step 4: Roll and Fold the Dough

After chilling, place the dough on a lightly-floured surface.

Use a rolling pin to flatten the dough into a 10 by 12-inch rectangle.

Fold the shorter edges towards the middle like a letter.

Wrap the dough again in plastic wrap and refrigerate for at least 2 hours or overnight before assembling your empanada.

Step 5: Prepare the Filling

Heat oil in a large skillet over medium-high heat.

Fry the potatoes for 5 minutes, stirring evenly.

Add carrots and ground beef, stirring occasionally until the meat has browned, about 5 to 10 minutes.

Stir in the spices.

Once the vegetables are tender, add raisins and frozen peas.

Check for seasoning and move the filling to a heatproof container to cool completely.

Warm filling can melt the butter in the dough!

Step 6: Shape and Fill the Empanadas

Preheat your oven to 400°F.

Line two 9 by 13 baking sheets with parchment paper.

Divide the dough into 12 equal portions, about 58 grams each.

Form each portion into a ball, place on a baking sheet, and cover with plastic wrap.

Refrigerate for 15 minutes.

Roll each dough ball into a 6-inch disc.

Add 3 tablespoons of filling to half the disc, then fold the dough over the filling, aligning the edges.

Trim excess dough with a pizza cutter or knife.

Seal the edges by crimping them with a fork.

Place on the baking sheet and refrigerate while shaping the rest.

Step 7: Bake the Empanadas

Position empanadas on the baking sheet at least 1 inch apart.

Prepare the egg wash, brushing each with a pastry brush.

Bake until golden brown, about 15 to 20 minutes.

Remove from the oven and cool slightly on a wire rack.

Enjoy fresh out of the oven or store leftovers in an airtight container in the refrigerator for up to a week.

To reheat, place on a parchment-lined baking sheet in a 350°F oven for 10 to 15 minutes.