Description
These Sourdough Discard Empanadas combine a flaky, buttery sourdough discard pastry with a savory seasoned beef filling. The empanadas bake until crisp and beautifully golden, making them perfect for dinner, appetizers, or meal prep. Serve them warm with Fire Roasted Salsa for dipping.
Ingredients
Scale
Sourdough Discard Empanada Dough
- 2½ cups (313g) all-purpose flour
- 1 teaspoon salt
- ¾ cup (170g) unsalted butter, cold and cubed
- 1 cup (240g) sourdough discard
- 2 to 4 tablespoons ice-cold water, as needed
Beef Filling
- 1 pound (454g) lean ground beef
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Egg Wash
- 1 large egg
- 1 tablespoon water
For Serving, Optional
- Fire Roasted Salsa
- Guacamole
- Sour cream
- Lime wedges
- Fresh cilantro
Instructions
- Add the all-purpose flour and salt to a large mixing bowl and stir to combine.
- Add the cold cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until pea-sized pieces remain.
- Add the sourdough discard and gently mix. Add ice-cold water 1 tablespoon at a time until the dough just comes together. Avoid overworking it.
- Shape the dough into a flat disk, wrap it tightly, and refrigerate for at least 30 minutes.
- Meanwhile, heat a large skillet over medium heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking the beef into small pieces as it browns.
- Add the garlic, tomato paste, cumin, paprika, salt, and black pepper. Cook for another 1 to 2 minutes, stirring frequently.
- Drain excess grease if necessary. Transfer the filling to a bowl and let it cool completely.
- Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper.
- Roll the chilled dough on a lightly floured surface to approximately ⅛ inch thick.
- Cut the dough into approximately 5-inch circles. Gently gather and reroll the scraps as needed.
- Place about 2 tablespoons of cooled beef filling slightly off-center on each dough circle.
- Fold the dough over the filling to create a half-moon shape. Press the edges together, then crimp firmly with a fork.
- Arrange the empanadas on the prepared baking sheet. Cut a small vent in the top of each one.
- For an especially neat shape, chill the assembled empanadas for 10 minutes before baking.
- Whisk the egg with 1 tablespoon of water, then lightly brush the egg wash over each empanada.
- Bake for 20 to 25 minutes, or until the pastry turns crisp and deeply golden.
- Let the empanadas cool for 5 to 10 minutes before serving.
- Serve warm with Fire Roasted Salsa, guacamole, sour cream, or your favorite dipping sauce.
Notes
- Keep the butter and dough cold for the flakiest pastry.
- Use unfed sourdough discard; you don’t need to feed your starter first.
- Cool the beef filling completely before assembling the empanadas.
- Avoid overfilling. About 2 tablespoons works well for a 5-inch pastry circle.
- Keep the filling relatively dry so excess moisture doesn’t soften the crust.
- If the dough becomes warm or greasy while shaping, refrigerate it for 10 to 15 minutes.
- Seal the edges before crimping them with a fork to reduce leaking.
- For beef and cheese empanadas, add a small amount of shredded cheddar or Monterey Jack to the cooled filling.
Nutrition
- Serving Size: 1 empanada
- Calories: 315
- Sugar: 2g
- Fat: 19g
- Carbohydrates: 25g
- Protein: 11g