Sourdough Discard Chicken and Cheese Empanadas

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Thank you so much for stopping by—your support means everything to me, and I’m genuinely thrilled to be sharing one of my favorite comfort food recipes today. These Sourdough Discard Chicken and Cheese Empanadas are the ultimate example of turning humble leftovers into something truly crave-worthy. The sourdough discard not only reduces waste but gives the empanada dough a subtle tang and incredible texture that’s just… wow.

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What Are Sourdough Discard Chicken and Cheese Empanadas?

Empanadas are handheld pockets of joy—flaky on the outside, warm and melty on the inside. This version uses sourdough discard to enrich the dough and features a hearty filling of shredded chicken, melty mozzarella and cheddar cheeses, and just the right kick from cumin and smoked paprika. They can be baked or air-fried to golden perfection, making them as adaptable as they are irresistible.

Why You’ll Fall in Love With This Recipe

• Zero-waste baking: Finally—a savory way to use your sourdough discard!

• Versatile cooking methods: Bake or air fry depending on your mood or meal prep time.

• Kid-friendly and freezer-friendly: These empanadas check every box.

• Meal prep heaven: They reheat beautifully, so make a double batch!

What Do These Empanadas Taste Like?

They’re anything but boring!! The dough is tender and flavorful with a slight tang from the sourdough. The filling is creamy, savory, and lightly spiced, with the gooey richness of two cheeses wrapping around tender bites of chicken. Add a little salsa or sour cream on the side? Absolute bliss.

Healthier Comfort Food with Real Benefits

• Uses pantry staples with a clever waste-reducing twist.

• A source of protein and calcium from the chicken and cheese.

• Can be made lighter by air frying or skipping the egg wash.

• A great way to sneak in vegetables—just toss in spinach or bell peppers if you’re feeling adventurous!

Ingredients

For the Dough:

• 2 1/2 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking powder

• 1/2 cup sourdough discard (unfed, room temperature)

• 1/2 cup cold water (add more if needed)

• 1/4 cup vegetable oil or melted butter

For the Filling:

• 1 cup cooked chicken breast, shredded

• 1/2 cup shredded mozzarella cheese

• 1/2 cup shredded cheddar cheese

• 1/4 cup finely diced onion

• 1/2 teaspoon cumin

• 1/2 teaspoon smoked paprika

• Salt and pepper, to taste

• 1 tablespoon olive oil (for sautéing)

For Assembling:

• 1 egg, beaten (for egg wash, optional if baking)

• Optional: salsa or sour cream for dipping

Kitchen Tools You’ll Need

• Mixing bowls

• Rolling pin

• Skillet

• Pastry brush (for egg wash)

• Circle cutter or small bowl (4–5 inches wide)

• Baking sheet or air fryer

Optional Add-ins and Substitutions

I promised you versatile, and here’s proof!

• Swap cheddar for pepper jack if you want more heat.

• Add sautéed spinach or corn to boost the veggie content.

• Don’t eat chicken? Shredded jackfruit or black beans work great too.

• No sourdough discard? Use plain yogurt or a splash of vinegar in water as a backup.

How to Make Sourdough Discard Chicken and Cheese Empanadas

Step 1: Prepare the Dough

In a large mixing bowl, whisk together the flour, salt, and baking powder. Add the sourdough discard, cold water, and oil. Mix until a dough forms, then knead for 3–5 minutes until smooth. Cover and let it rest while you work on the filling.

Step 2: Cook the Filling

Heat the olive oil in a small skillet over medium heat. Sauté the onions for about 3 minutes until soft. In a bowl, combine the cooked onions, shredded chicken, mozzarella, cheddar, cumin, smoked paprika, salt, and pepper. Stir until well mixed.

Step 3: Assemble the Empanadas

Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut into 4- to 5-inch circles. Place 2 tablespoons of filling in the center of each. Fold into a half-moon and crimp edges with a fork.

Step 4: Bake or Air Fry

To Bake: Preheat your oven to 400°F (200°C). Arrange empanadas on a parchment-lined baking sheet, brush tops with egg wash, and bake for 18–22 minutes until golden.
To Air Fry: Preheat to 375°F (190°C). Lightly brush empanadas with oil or egg wash and air fry for 8–10 minutes, flipping halfway.

Step 5: Serve and Enjoy

Let them cool slightly, then serve warm with your favorite dipping sauce—salsa, sour cream, or even guacamole.

What to Serve With Empanadas

• Fresh tomato salsa or chimichurri

• A crisp green salad with lime vinaigrette

• Roasted veggies or sautéed peppers

• Rice and beans for a heartier meal

Tips for Perfect Empanadas Every Time

• Rest the dough: It makes rolling easier and results in a flakier crust.

• Seal it tight: Use a fork or crimp with your fingers to prevent filling leaks.

• Don’t overfill: A generous tablespoon or two is just right.

• Freeze before baking: Perfect for make-ahead meals or last-minute dinners.

How to Store and Reheat

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze uncooked empanadas on a baking sheet, then transfer to a zip-top bag for up to 3 months.

• To reheat: Bake at 350°F (175°C) until warmed through or pop in the air fryer for 5–6 minutes.

General Information

• Yield: 12 empanadas

• Prep Time: 25 minutes

• Cook Time: 20 minutes

• Total Time: 45 minutes

• Calories: ~230 per empanada (varies with filling and method)

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! Wrap it tightly and store in the fridge for up to 2 days. Let it sit at room temp for 15 minutes before rolling.

Can I freeze the empanadas before baking?

Absolutely. Freeze them flat on a tray first, then transfer to a freezer-safe bag. Bake directly from frozen—just add a few extra minutes to the cook time.

What can I use instead of sourdough discard?

You can sub plain yogurt, kefir, or a bit of vinegar mixed with water to mimic the acidity and moisture.

How do I keep them crispy after baking?

Cool on a wire rack and avoid covering while still warm. To re-crisp, pop them back in a 375°F oven for 5 minutes.

Wrapping It Up

These sourdough discard chicken and cheese empanadas are comforting, practical, and full of flavor—just the kind of recipe I love sharing with you. They’re simple enough for weeknights, special enough for entertaining, and best of all, they help you make the most of every bit of your sourdough starter.

Want more ways to use that precious discard? Here are a few more sourdough-inspired recipes you’ll love:

• Brighten up your baking with this Lemon Lavender Sourdough Discard Loaf Cake. It’s soft, fragrant, and utterly delightful with tea.

• Get brunch-ready with this tangy, fruity Lemon Blueberry Sourdough Bread—a fan favorite for good reason.

• And for savory snacking, don’t miss these Quick Sourdough Cheesy Breadsticks. They’re golden, garlicky, and perfect for dipping!

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If you make these empanadas, I’d love to see them! Leave a review and don’t forget to tag your creations on Pinterest so we can celebrate your baking wins together.

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