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sourdough discard empanadas

Sourdough Discard Chicken and Cheese Empanadas

  • Author: Emily
  • Total Time: 45 minutes
  • Yield: 12 empanadas 1x

Description

These sourdough discard chicken and cheese empanadas are crispy on the outside, creamy and savory on the inside, and anything but boring! Made with a tender sourdough discard dough and a melty chicken-cheese filling, they’re a comforting, freezer-friendly favorite for quick meals or make-ahead snacks.

Ingredients

Scale

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 (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

Instructions

  1. Make the Dough: In a large bowl, whisk together flour, salt, and baking powder. Stir in the sourdough discard, cold water, and oil. Mix into a rough dough, then knead for 3–5 minutes until smooth. Cover and let rest while you prepare the filling.

  2. Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté the onion for 3 minutes until soft and translucent. Transfer to a bowl and combine with shredded chicken, mozzarella, cheddar, cumin, smoked paprika, salt, and pepper. Mix well.

  3. Assemble the Empanadas: On a floured surface, roll the dough to about 1/8-inch thickness. Cut into 4- to 5-inch rounds. Add 2 tablespoons of filling to the center of each round. Fold over and press the edges with a fork to seal.

  4. Bake or Air Fry:

    • To Bake: Preheat 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 brown.

    • To Air Fry: Preheat air fryer to 375°F (190°C). Lightly brush empanadas with oil or egg wash. Air fry in batches for 8–10 minutes, flipping halfway.

  5. Serve: Let cool slightly and serve warm with salsa, sour cream, or your favorite dipping sauce!

Notes

  • Don’t overfill—2 tablespoons of filling is just right for sealing without leaks.

  • Dough can be made ahead and chilled for up to 2 days. Let come to room temp before rolling.

  • Freeze uncooked empanadas for later. Bake straight from frozen with a few extra minutes added to the cook time.

  • Vegetarian option: swap chicken for black beans, jackfruit, or sautéed mushrooms.

  • Add-ins like sautéed spinach, bell peppers, or corn are great for extra flavor and texture!

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Snack, Appetizer, Main Dish
  • Method: Baked or Air Fried
  • Cuisine: Latin-inspired, Fusion

Keywords: sourdough discard empanadas, chicken empanadas, sourdough discard recipe, easy empanadas, air fryer empanadas

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Find it online: https://tastytrails.net/sourdough-discard-chicken-and-cheese-empanadas/

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