There’s something satisfying about pulling a tray of golden empanadas from the oven and breaking one open while it’s still warm. I started making Sourdough Discard Empanadas when I wanted a savory way to use the discard sitting in my refrigerator.

Instead of another breakfast recipe, I folded the discard into a buttery pastry dough and filled each round with seasoned beef. The crust baked beautifully golden with crisp edges while staying tender around the juicy filling. They disappeared quickly at dinner. Since then, these Sourdough Discard Empanadas have become one of my favorite ways to turn leftover starter into a comforting meal everyone can grab and enjoy.

Why You’ll Love These Sourdough Discard Empanadas

These Sourdough Discard Empanadas combine a flaky homemade crust with a savory beef filling, giving you an easy way to turn sourdough discard into something completely different from bread.

Flaky, buttery homemade pastry
Savory seasoned beef filling
Beautiful golden-brown crust
Uses unfed sourdough discard
No active starter or yeast required
Baked instead of fried
Easy to prepare ahead
Freezer-friendly
Convenient for lunches, dinners, or parties

Because the sourdough discard goes directly into the pastry, it adds subtle tang and moisture without requiring fermentation or rising time. Meanwhile, chilling the dough keeps the butter firm and helps create a tender, flaky crust.

Ingredients for Sourdough Discard Empanadas

These Sourdough Discard Empanadas use simple ingredients for both the homemade pastry and savory beef filling.

For the Sourdough Discard Dough :

Sourdough Discard: Use unfed discard from a flour-and-water starter. It adds moisture and a subtle tang to the pastry.

All-Purpose Flour: Provides enough structure for rolling, filling, and folding while keeping the crust tender.

Unsalted Butter: Cold butter creates richness and helps the dough develop a flaky texture. Keep it chilled until you’re ready to mix.

Salt: Enhances the pastry’s flavor and balances the richness of the butter.

Cold Water: Add only as much as needed to bring the dough together. Keeping the water cold helps prevent the butter from softening.

For the Beef Filling :

Ground Beef: Lean ground beef creates a hearty filling without adding excessive grease.

Onion: Finely diced onion adds sweetness and savory depth as it cooks with the beef.

Garlic: Fresh garlic adds another layer of savory flavor.

Paprika: Adds warm flavor and color without making the filling overly spicy.

Ground Cumin: Gives the beef filling a deeper, earthy flavor.

Salt and Black Pepper: Season the filling and bring the other flavors together.

Tomato Paste: A small amount adds richness while helping the beef mixture stay moist without becoming watery.

For Finishing :

Egg Wash: Brushing beaten egg over the shaped empanadas gives the pastry the glossy, golden finish shown in the photo.

With these ingredients, Sourdough Discard Empanadas bake into crisp, golden hand pies with flaky edges and a hearty beef center. The mild tang of the discard complements the savory filling without overpowering it, making these empanadas an easy option for dinner, lunch, or sharing with family and friends.

How to Make Sourdough Discard Empanadas

Making Sourdough Discard Empanadas becomes much easier when you prepare the dough and filling separately. Keep the pastry cold, cool the beef filling before assembling, and avoid overfilling each empanada for neat, flaky results.

1. Make the Sourdough Discard Dough

In a large mixing bowl, combine:

All-purpose flour
Salt

Add the cold cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture contains pea-sized pieces.

Add the sourdough discard and mix gently. Then add cold water, 1 tablespoon at a time, only until the dough comes together.

Avoid kneading heavily. Small pieces of cold butter help create a flaky crust.

2. Chill the Dough

Shape the dough into a flat disk and wrap it tightly.

Refrigerate for at least 30 minutes. Chilling firms the butter and makes the dough easier to roll without becoming sticky.

3. Prepare the Beef Filling

While the dough chills, heat a large skillet over medium heat.

Add the ground beef and diced onion. Cook until the beef browns and the onion softens, breaking the meat into small pieces as it cooks.

Add the garlic, paprika, cumin, salt, and black pepper. Stir in the tomato paste and cook for another 1 to 2 minutes.

Drain excess grease if necessary.

4. Cool the Filling

Transfer the cooked beef mixture to a bowl and let it cool completely.

Don't add hot filling to cold pastry. Heat can soften the butter in the dough, making the Sourdough Discard Empanadas harder to shape and less flaky after baking.

5. Roll and Cut the Dough

Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.

Place the chilled dough on a lightly floured work surface and roll it to approximately ⅛ inch thick.

Cut out circles about 5 inches wide using a round cutter, bowl, or plate as a guide.

Gently gather and reroll the scraps as needed.

6. Fill the Empanadas

Place about 2 tablespoons of cooled beef filling slightly off-center on each dough circle.

Leave enough empty dough around the edge to create a strong seal.

Avoid overfilling. Too much filling can cause the empanadas to split or leak during baking.

7. Fold and Seal

Fold the dough over the filling to create a half-moon shape.

Press the edges together gently with your fingers. Then use the tines of a fork to crimp around the curved edge, creating the classic sealed appearance.

Transfer each finished empanada to the prepared baking sheet.

8. Add the Egg Wash

Whisk one egg with 1 tablespoon of water.

Brush a thin layer over the tops of the Sourdough Discard Empanadas. The egg wash helps the pastry develop a glossy, deep golden finish.

Cut a tiny vent in the top of each empanada with a sharp knife so steam can escape while baking.

9. Bake Until Golden

Bake for 20 to 25 minutes, or until the pastry looks crisp and evenly golden brown.

Let the empanadas cool on the baking sheet for about 5 to 10 minutes before serving. The filling will remain very hot immediately after baking.

Common Mistakes to Avoid

A few details can make a noticeable difference when preparing homemade Sourdough Discard Empanadas.

Letting the Butter Get Too Warm

Keep the pastry ingredients cold and return the dough to the refrigerator if it becomes very soft while shaping. Cold butter helps produce a flakier crust.

Using Hot Filling

Always cool the beef mixture before filling the dough. Hot filling softens the pastry and can make sealing difficult.

Overfilling the Empanadas

About 2 tablespoons of filling works well for a 5-inch circle. Leave enough space around the edges to seal each empanada securely.

Rolling the Dough Too Thick

Thick pastry can overwhelm the filling and take longer to bake. Aim for approximately ⅛ inch thick for a balanced crust-to-filling ratio.

Skipping the Seal

Press the edges together before crimping them with a fork. A secure seal helps keep the savory filling inside your Sourdough Discard Empanadas as they bake.

Sourdough Discard Empanada Variations

Once you’ve mastered the beef version, you can easily change the filling while keeping the same sourdough discard dough.

Chicken and Cheese

Combine cooked shredded chicken with cheddar or Monterey Jack and a small amount of seasoning. Keep the mixture fairly dry so it doesn’t soften the pastry.

Beef and Cheese

Add shredded cheddar, Monterey Jack, or pepper Jack to the cooled beef mixture for a richer filling.

Vegetable

Use sautéed peppers, onions, corn, and black beans. Cook away excess moisture before filling the empanadas so the crust stays crisp.

Spicy Beef

Add finely chopped jalapeño or a pinch of chili powder to the beef mixture for extra heat without changing the basic recipe.

Expert Tips for the Best Sourdough Discard Empanadas

A few simple techniques can help your Sourdough Discard Empanadas develop a flaky crust, neat shape, and flavorful filling.

Keep Everything Cold

Cold butter makes a big difference in the pastry. If the dough starts feeling soft or greasy while you roll and shape it, refrigerate it for 10 to 15 minutes before continuing.

Cool the Filling Completely

Always let the beef mixture cool before adding it to the pastry. A hot filling can soften the butter and make the dough harder to seal.

Don’t Overfill

Use about 2 tablespoons of filling for each 5-inch dough circle. This leaves enough room around the edges for a secure seal while still giving every empanada plenty of filling.

Roll the Dough Evenly

Aim for approximately ⅛-inch thickness. An even thickness helps all the empanadas bake at roughly the same rate and gives you a balanced ratio of flaky pastry to savory beef.

Chill Before Baking

For an especially neat shape, refrigerate the assembled Sourdough Discard Empanadas for about 10 minutes before adding the egg wash and baking.

What to Serve With Sourdough Discard Empanadas

These Sourdough Discard Empanadas work well as a main dish, appetizer, or party food. Because the beef filling and buttery pastry are rich, fresh and lighter sides create a nice balance.

Serve them with tomato salsa, avocado, guacamole, sour cream, or a simple cilantro-lime sauce for dipping.

Serve the warm empanadas with Fire Roasted Salsa for dipping. The smoky tomato flavor complements the seasoned beef filling and flaky sourdough crust, making it one of the best pairings for this recipe.

For a complete dinner, pair the empanadas with Best Broccoli Salad Recipe. Its fresh, crunchy texture provides a nice contrast to the warm, flaky pastry.

You could also serve them alongside Honey Garlic Shrimp when you’re putting together a larger spread with several savory dishes.

Other easy serving ideas include:

Mexican-style rice
Black beans
Corn salad
Green salad
Roasted vegetables
Fresh tomato salsa
Guacamole
Sour cream
Lime wedges
Cilantro-lime sauce

Whether you serve them with a simple dipping sauce or build a complete dinner around them, Sourdough Discard Empanadas pair especially well with fresh sides that balance their buttery crust and savory beef filling.

How to Store Sourdough Discard Empanadas

These Sourdough Discard Empanadas taste wonderful fresh from the oven, but they also store well for make-ahead lunches and quick dinners.

Let the baked empanadas cool completely, then transfer them to an airtight container. Store them in the refrigerator for up to 4 days.

For the best texture, reheat them in a 350°F (175°C) oven for about 8 to 10 minutes, or until heated through and crisp again. An air fryer also works well for reheating. The microwave warms them quickly, although it can soften the pastry.

For longer storage, freeze completely cooled empanadas in a single layer before transferring them to a freezer-safe container. Keep them frozen for up to 3 months.

Frequently Asked Questions

Can I make empanada dough using sourdough discard?

Yes. Sourdough Discard Empanadas are an excellent savory use for unfed discard. The discard contributes moisture and a mild tang to the pastry while cold butter creates the flaky texture. You don’t need to feed the discard before adding it to this dough.

Is sourdough discard still gut healthy?

Sourdough discard comes from fermented flour and water. However, baking exposes it to high temperatures, so you shouldn’t expect baked empanadas to contain the same live microorganisms as raw starter. In this recipe, discard mainly contributes flavor, moisture, and a practical way to use leftover starter.

What kind of dough is best for empanadas?

A tender dough that rolls easily and holds the filling securely works especially well for baked empanadas. This recipe uses flour, cold butter, sourdough discard, salt, and a little cold water to create a flaky pastry that remains sturdy enough for filling and crimping.

Can you do anything with sourdough discard?

Absolutely. Besides Sourdough Discard Empanadas, you can use discard in pancakes, bagels, English muffins, dinner rolls, focaccia, muffins, crackers, desserts, and many other recipes.

Can I make Sourdough Discard Empanadas ahead of time?

Yes. Prepare the dough and beef filling separately and refrigerate them until you’re ready to assemble. You can also shape the empanadas ahead, cover them tightly, and refrigerate them before baking.

Can I freeze unbaked empanadas?

Yes. Arrange the shaped empanadas on a parchment-lined baking sheet and freeze until firm. Then transfer them to a freezer-safe container. Bake them from frozen, adding a few extra minutes as needed.

These Sourdough Discard Empanadas offer a savory way to transform leftover starter into a satisfying homemade meal. The buttery pastry develops crisp, golden edges while the seasoned beef filling stays rich and flavorful inside.

Once you’ve mastered the basic method, you can easily experiment with chicken, cheese, vegetables, or other fillings. You can also prepare a batch ahead and freeze extras for convenient meals later.

Whether you serve them for dinner, lunch, or a casual gathering, these Sourdough Discard Empanadas bring together flaky homemade pastry, hearty filling, and subtle sourdough flavor in every bite.

Sourdough Discard Empanadas

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