Sourdough Discard Empanadas

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Got a jar of sourdough discard piling up in the fridge? These Sourdough Discard Empanadas are a tasty way to use every bit of that tangy, gut-friendly starter. In this article, I’ll share the story behind this flaky, savory treat and show you exactly how to make it step by step. You’ll also get tips for avoiding common empanada mistakes, ideas for using up lots of discard, and answers to the most Googled questions about sourdough. Whether you’re new to fermentation or a seasoned home baker, this easy guide will help you turn discard into something delicious.

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Why I Love Making Sourdough Discard Empanadas

Using sourdough discard for empanadas
A family moment made flaky and flavorful

Empanadas remind me of the first time I really started playing with sourdough discard. I had just pulled a batch of crackers out of the oven and realized I still had more discard left. My husband, craving something warm and savory, suggested, “Why not stuff it?” That’s when it hit me: empanadas. I grabbed what we had in the fridge, leftover shredded chicken, caramelized onions, and a knob of cheese, and folded it all into a dough made with sourdough discard.

Using discard adds more than just tang. It gives the dough tenderness and depth, as if the flavor had been developed over time. And with the help of a little butter and chilling time, it bakes up golden, flaky, and just slightly chewy. That’s the perfect texture for a handheld bite.

Sourdough discard doesn’t go to waste here. It’s the reason these empanadas taste rich and satisfying. These are the kinds of kitchen wins I chase: a bit of frugality, a lot of flavor, and no pressure for perfection. The dough is forgiving. If it cracks, just patch it. If you overfill one, go ahead and eat it anyway. They’re cozy and crave-worthy, especially fresh from the oven with a side of chimichurri or spicy aioli.

You’ll find other discard ideas across Tasty Trails, like my sourdough discard crackers and easy discard pancakes, but these empanadas are easily a favorite. They turn leftovers and scraps into something you’d be proud to serve or share.

Making the Best Sourdough Discard Empanada Dough

How to make sourdough discard empanada dough
Easy filling ideas to suit every taste

When it comes to empanadas, the dough makes all the difference. For these, we use sourdough discard in place of part of the liquid and flour, which brings a subtle tang and a tender bite. This dough is simple to pull together and responds well to resting in the fridge, which improves its texture and makes it easier to work with.

Here’s what you’ll need: all-purpose flour, cold butter, sourdough discard, an egg yolk, and just a splash of cold water. Pulse everything in a food processor or work it by hand until you get a soft, slightly sticky dough. Wrap it and chill it for at least an hour. This helps the gluten relax and makes rolling easier.

The result is a dough that’s soft but sturdy, tender but not crumbly. It folds easily around your fillings and seals without fuss. I like to roll it out to about 1/8 inch and cut rounds with a cookie cutter or a glass. Each round becomes a golden pocket filled with something comforting.

As for the fillings, think leftovers with a twist. You can use pulled chicken with smoky paprika, sautéed mushrooms with garlic, or black beans and roasted corn. Cheese is always welcome. I often use sharp cheddar or queso fresco. Try combining cooked ground beef with diced olives and a pinch of cumin for a classic version.

If you’re looking for more ways to use your sourdough discard, check out my sourdough discard cinnamon rolls or these savory discard scallion pancakes that are great for quick meals. Once you get comfortable with the dough, you’ll start seeing every leftover as potential empanada filling.

Bake them on a parchment-lined sheet and brush the tops with egg wash for a glossy finish. Fifteen to twenty minutes later, you’ll have something golden and irresistible.

Storing and Freezing Sourdough Discard Empanadas

How to store and reheat sourdough discard empanadas
Freezer-friendly tips for future meals

Empanadas are one of my favorite things to batch cook because they reheat beautifully. Whether you’re prepping for a busy week or stocking the freezer for a cozy weekend, these sourdough discard empanadas hold up well and keep their flavor.

If you’ve got leftovers after baking, let them cool fully on a wire rack. Then, store them in an airtight container in the fridge. They’ll stay fresh for up to four days. To reheat, place them in a 350°F oven for 8 to 10 minutes. This keeps the crust crisp without drying out the filling. Avoid microwaving if you can. It softens the crust and steals that flaky texture you worked hard to create.

Freezing empanadas is even better. You can freeze them either before or after baking. To freeze before baking, place filled and sealed empanadas on a tray in a single layer. Once solid, transfer them to a freezer bag or airtight container. When ready to bake, no need to thaw just add a couple extra minutes to the baking time and brush with egg wash before they go in the oven.

If you freeze them after baking, cool them completely, then wrap each empanada in parchment paper before storing. This prevents sticking and makes it easy to grab just one or two when hunger strikes.

I’ve made these empanadas ahead for family trips, school lunches, and even potlucks. They travel well and don’t need much fuss to reheat or serve. You can pair them with a quick side like roasted root vegetables or a refreshing cucumber yogurt salad.

Having a stash of homemade empanadas in the freezer feels like a secret weapon. It’s one of the easiest ways to turn discard into meals that are practical, flavorful, and always ready when you are.

Sourdough Discard Nutrition and Empanada Mistakes to Avoid

Is sourdough discard gut healthy?
Common empanada and starter mistakes

Let’s start with the question I get often: is sourdough discard still gut healthy? The short answer is yes. Even though discard hasn’t been freshly fed, it’s still part of a live fermentation process. That means it contains organic acids, trace probiotics, and prebiotic compounds from flour. While the baking process kills live cultures, the flavor and digestion benefits from long fermentation remain.

The longer you ferment your starter before discarding, the more acids develop. These can help break down gluten and phytic acid in flour, making the final dish easier to digest. That’s why I love including discard in recipes like these empanadas, or in sourdough discard banana bread where the tang enhances the sweetness.

Now, let’s talk about mistakes to avoid when working with empanadas and sourdough. One of the biggest empanada issues is overfilling. It’s tempting to load them up, but too much filling causes leaks and weak seams. Stick to a tablespoon or two per round, and always seal well with a fork.

Another issue is skipping the chill time. The dough needs at least an hour in the fridge to firm up. Warm dough will tear or shrink in the oven, and you’ll miss out on those flaky layers.

As for sourdough starters, the most common mistake is feeding inconsistently or not discarding enough. When your jar gets too full, the balance of yeast and bacteria gets thrown off, leading to sluggish activity or off smells. Don’t be afraid to discard generously. That’s the fun part turning it into something delicious.

If you’re just beginning with starters, try my simple how to maintain a sourdough starter guide. And if your empanadas don’t turn out perfect, remember that rustic is beautiful and taste matters most.

Frequently Asked Questions

Is sourdough discard still gut healthy?
Yes. Even though sourdough discard is unfed, it still carries the benefits of fermentation. While baking kills live cultures, it leaves behind organic acids and fermentation byproducts that can support digestion and reduce phytic acid in grains.

What are the common mistakes when making empanadas?
The most common mistakes include overfilling, which causes leaks, skipping the chilling step, and using a dough that is too thick or too dry. Always chill your dough and seal the edges well with a fork or crimp to avoid openings during baking.

What to make with a lot of sourdough discard?
If your fridge is packed with discard, turn it into more than just empanadas. Try sourdough discard flatbread, savory zucchini fritters, or discard muffins for sweet breakfasts and snacks.

What is the biggest mistake you can make with your sourdough starter?
Inconsistency. Feeding irregularly, not discarding enough, or storing in unstable temperatures can lead to weak fermentation or bad smells. Stick to a regular feeding schedule and always discard before feeding to keep your starter active and balanced.

Conclusion

Sourdough discard empanadas are more than just a way to avoid waste they’re golden pockets of flavor that fit into any meal. Whether you’re using up leftovers or planning a freezer batch, these empanadas let you enjoy the benefits of sourdough with the comfort of home baking.

Don’t forget to check out my other discard recipes like crispy discard crackers and pillowy sourdough discard naan. They’re all part of keeping food simple, nourishing, and full of flavor.

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