These sourdough discard empanadas use unfed starter to create a tangy, flaky crust. Perfect for leftovers and freezer-friendly snacks.

Scale

1 1/2 cups all-purpose flour

1/2 cup cold unsalted butter, diced

1/2 cup sourdough discard (unfed)

1 egg yolk

2–4 tbsp cold water

Pinch of salt

Filling of choice: shredded chicken, sautéed vegetables, cheese

1. Add flour, salt, and cold butter to a bowl or processor. Mix until crumbly.

2. Add sourdough discard and egg yolk. Mix gently.

3. Drizzle in cold water until dough holds together.

4. Form into a disc, wrap in plastic, and chill for at least 1 hour.

5. Roll out dough to 1/8 inch thick. Cut into circles.

6. Place filling in center of each circle. Fold and seal edges with fork.

7. Brush tops with egg wash. Bake at 375°F (190°C) for 18–22 minutes.

Dough can be made 2 days in advance.

Freeze unbaked empanadas and bake directly from frozen.

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