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Delicious Sourdough Discard Empanadas

Turn your sourdough discard into crispy, flaky empanadas filled with your choice of savory ingredients. Perfect for any gathering!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Mexican, Spanish
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1-2 tablespoons egg wash (1 egg beaten with a tablespoon of water) For brushing on empanadas
Filling Options
  • Filling of your choice seasoned meat, cheese, roasted vegetables, etc. Customize based on preference

Method
 

Preparation
  1. In a mixing bowl, combine the sourdough discard, all-purpose flour, vegetable oil, salt, and baking powder. Mix until they form a cohesive dough.
  2. Lightly flour your workspace and knead the dough for 3-5 minutes until smooth. If sticky, sprinkle more flour as needed.
  3. Cover the dough with a clean kitchen towel and let it rest for 15 minutes.
Assembly
  1. Divide the dough into small balls (about golf ball size) and roll each ball into a thin circle, approximately 5-6 inches in diameter.
  2. Place 1-2 tablespoons of your chosen filling onto the center of each circle.
  3. Fold the dough over the filling to create a half-moon shape. Press edges together and crimp with a fork to seal thoroughly.
Baking
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and brush the empanadas with the egg wash.
  2. Bake for 20-25 minutes until golden brown.
  3. Let cool slightly before serving, and pair with your favorite dipping sauce.

Notes

Experiment with different fillings. Ensure seals are tight to prevent bursting during baking. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in a preheated oven at 350°F for 10-15 minutes.