Delicious Sourdough Discard Empanadas: 1 Perfect Secret

I have spent years perfecting my sourdough starter but I always felt guilty throwing away the discard. That changed when I started making these savory hand pies. These empanadas offer a unique tang and a flaky texture that standard dough simply cannot match. You will find that using your discard creates a more complex flavor profile that pairs perfectly with a seasoned beef filling. This recipe is my favorite way to reduce kitchen waste while serving a meal that my family requests every single week.

Why You Will Love These Delicious Sourdough Discard Empanadas

You are going to love this recipe because it transforms simple pantry staples into a gourmet meal. The sourdough discard adds a depth of flavor that is both slightly sour and buttery. Unlike traditional dough this version is very forgiving and easy to roll out. You can prepare the dough in advance which makes it a great option for busy weeknights. Plus these empanadas are baked rather than fried so you get a lighter result without sacrificing the crunch we all love.

Ingredients for Delicious Sourdough Discard Empanadas

Gather these simple ingredients to begin your baking process. This recipe uses beef to ensure a hearty and savory filling.

• 2 cups all-purpose flour
• 1/2 cup cold unsalted butter cubed
• 1 cup sourdough discard unfed
• 1/2 teaspoon salt
• 1 pound lean ground beef
• 1 small onion finely diced
• 2 cloves garlic minced
• 1 teaspoon cumin and 1 teaspoon smoked paprika
• 1/2 cup beef broth used instead of wine for moisture
• 1 egg for egg wash

How to Make Delicious Sourdough Discard Empanadas Step-by-Step

Follow these steps to achieve perfect results. Total time for this recipe is approximately 60 minutes. You will spend 40 minutes on preparation and 20 minutes on baking.

Preparing the Savory Beef Filling

Start by browning the ground beef in a large skillet over medium heat. Drain any excess fat to keep the filling light. Add the diced onions and garlic then cook until they are soft and translucent. Stir in the cumin and smoked paprika to release their aromas. Add the beef broth instead of wine to deglaze the pan and keep the meat moist. Simmer the mixture until the liquid has evaporated and let it cool completely before filling the dough.

Making the Sourdough Discard Dough

In a large bowl whisk the flour and salt together. Add the cold cubed butter. Use your fingers or a pastry cutter to rub the butter into the flour until it looks like coarse crumbs. Pour in your sourdough discard. Mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead it just a few times until it holds together. Wrap it in plastic and let it rest in the fridge for at least 30 minutes to make it easier to handle.

Assembling and Baking

Preheat your oven to 400 degrees. Roll out the chilled dough to 1/8-inch thickness. Use a round cutter or a small bowl to cut out circles. Place a tablespoon of the cooled beef filling in the center of each circle. Fold the dough over to create a half-moon shape. To prevent the filling from leaking press the edges firmly with a fork to seal them. Brush the tops with a beaten egg for a golden finish. Bake for 20 minutes or until the crust is beautifully browned.

Expert Tips for the Best Delicious Sourdough Discard Empanadas

Through my experience the temperature of your ingredients is the most important factor. Always use cold butter and cold sourdough discard. If the fat melts before it hits the oven you will lose those flaky layers. Another tip is to ensure your filling is not too watery. If the beef mixture has too much liquid the bottom of your empanadas will become soggy. I always let my filling cool to room temperature before assembling to prevent the dough from softening prematurely.

Frequently Asked Questions About Delicious Sourdough Discard Empanadas

You might have a few questions about the process. Here are the most common concerns addressed directly.

• Can I freeze these empanadas? Yes you can freeze them before or after baking. If freezing raw bake them directly from the freezer and add 5 to 10 minutes to the cooking time.
• How long does the discard need to be in the fridge? You can use discard that is anywhere from one day to two weeks old. Older discard will provide a stronger tang.
• What if my dough is too dry? If the dough does not come together add one tablespoon of ice-cold water at a time until it reaches the right consistency.

Nutritional Information for Delicious Sourdough Discard Empanadas

This recipe makes approximately 12 empanadas. The values below are estimates based on standard ingredients.

• Calories: 245 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 210mg
• Total Carbohydrates: 18g
• Protein: 11g

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