sourdough discard empanadas saved me on one of those days when the fridge looked empty but I still wanted something warm and filling. I had a jar of discard that was getting a little too full, and I was not in the mood to bake a whole loaf. Empanadas felt like the perfect move because they are handheld, quick, and honestly kind of fun to make. Plus, you can stuff them with whatever you have, even leftovers. If you have been staring at your sourdough discard and thinking, what now, this is your sign. 
Why Use Sourdough Discard in Empanadas?
I used to think discard was only good for pancakes or crackers, but putting it in empanada dough is a total game changer. The crust gets a little tangy, but not in a loud way. It tastes like something you bought from a bakery, even if you are making it in slippers at home.
Here is what sourdough discard empanadas do really well:
- Boost flavor with that gentle sourdough tang.
- Improve texture so the crust bakes up tender with crisp edges.
- Reduce waste because discard finally has a delicious job.
- Make weeknight cooking easier since you can prep the dough ahead.
If you are on a sourdough discard kick, you might also like these flaky 5 ingredient sourdough discard biscuits. They have the same cozy, buttery vibe and they go with everything.
One more thing I love about sourdough discard empanadas is how forgiving they are. Your discard can be fresh from today or a few days old from the fridge. As long as it smells clean and pleasantly sour, you are good.
Making Fool-proof Flaky Crust
This is the part that scares people, but I promise it is simpler than it sounds. The biggest secret is cold butter and a short chill in the fridge. I am not fancy about it, either. I just keep things moving and do not overwork the dough.
What you will need
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar (optional, but it helps with browning)
- 1 cup cold butter, cut into small cubes
- 3/4 cup sourdough discard (unfed is perfect)
- 1 large egg (for the dough, optional if you want a richer crust)
- 2 to 5 tablespoons cold water as needed
- 1 egg beaten with a splash of water for egg wash
Quick method that works every time:
Mix flour, salt, and sugar in a big bowl. Add the cold butter and pinch it into the flour with your fingertips until you have a mix of small crumbs and a few bigger flat bits. Those bigger bits are what help with flakiness, so do not stress about making it perfect.
Stir in sourdough discard and the egg if using. Then add cold water a spoon at a time until the dough holds together when you squeeze it. It should look a little shaggy, not smooth like bread dough. Wrap it up and chill for at least 30 minutes. If you can chill it longer, even better.
My biggest crust tips:
- Keep butter cold. If your kitchen is warm, pop the bowl in the fridge for 10 minutes.
- Do not knead like crazy. Press the dough together, then stop.
- Chill before rolling. It makes rolling easier and the crust bakes flakier.
Once the dough is chilled, roll it on a lightly floured counter to about 1/8 inch thick. If it cracks at the edges, that is normal. Just press the cracks back together with your fingers.
How to Shape Empanadas
Shaping is the fun part, and it is also where you can make these look like you really know what you are doing. You do not need special tools, but a round cutter helps. I have used a drinking glass before and it worked fine.
Filling ideas that actually taste good
Use what you have, but keep the filling not too wet. If it is watery, the empanadas can pop open in the oven.
- Cheesy chicken: shredded chicken, a little salsa, cheddar, pinch of cumin
- Beef and potato: browned ground beef, diced cooked potato, onion, paprika
- Pizza style: mozzarella, pepperoni, a spoon of thick marinara
- Spinach and feta: sautéed spinach squeezed dry, feta, garlic
How I shape mine:
- Cut circles of dough, about 5 to 6 inches wide.
- Spoon filling on one half, leaving a clean edge around the outside.
- Brush the edge lightly with water, then fold over into a half moon.
- Press the edges closed with a fork. If you want to crimp by hand, go for it, but the fork is fast and cute.
- Place on a lined baking sheet, chill 10 minutes if you have time.
- Brush with egg wash for shine and color.
Bake at 400 F for about 18 to 25 minutes, depending on size, until they are deeply golden. Let them cool a few minutes before biting in because the filling gets hot fast.
I make sourdough discard empanadas most often in the oven, but you can also air fry them. Just lower the temp a bit and keep an eye on them so the edges do not overbrown.
Freezing & Storing Tips
This is where sourdough discard empanadas really earn their keep. I love making a double batch when I have time, then freezing the extras for a future snack attack.
How to store baked empanadas:
- Fridge: cool completely, then store in a sealed container for up to 4 days.
- Reheat: oven at 350 F for 8 to 12 minutes, or air fryer for 4 to 6 minutes. This keeps the crust crisp.
How to freeze them:
- Freeze unbaked for best results. Assemble, place on a tray, freeze until firm, then bag them up.
- Bake from frozen at 400 F. Add about 5 to 10 extra minutes and check the bottom for browning.
- Label the bag with filling type and date. Future you will be so thankful.
One quick note: if your filling has lots of cheese, expect a little leaking when baking from frozen. It still tastes amazing. I just line the pan and call it a day.
Sauce Ideas to Serve With
Empanadas are good on their own, but a simple sauce makes them feel like a full meal. I usually do one creamy option and one zippy option, depending on the filling.
My go to sauces
- Garlic yogurt sauce: plain yogurt, grated garlic, salt, lemon juice, drizzle of olive oil
- Quick chimichurri: chopped parsley, olive oil, red wine vinegar, garlic, pinch of chili flakes
- Spicy mayo: mayo plus hot sauce and a squeeze of lime
- Thick salsa: use a chunky one so it does not run everywhere
- Honey mustard: weirdly great with chicken or ham and cheese fillings
If you are serving these for friends, set out two sauces and let people dip. It feels casual but kind of special, like game night food that accidentally turned impressive.
Common Questions
Can I use discard straight from the fridge?
Yes. Cold discard is fine. If it is super thick, you may need a tiny splash more water when mixing the dough.
Do I need to ferment the dough overnight?
Nope. This is not a long ferment situation. You can chill the dough for 30 minutes and bake the same day. That is one reason I make sourdough discard empanadas when I want fast comfort food.
Why is my crust tough?
Usually it is from overworking the dough or adding too much flour while rolling. Keep mixing minimal and flour the counter lightly.
My empanadas opened while baking. What happened?
Most of the time it is too much filling, a wet filling, or the edges were not sealed well. Leave a clean border and press firmly with a fork.
Can I make them smaller for appetizers?
Absolutely. Use a smaller cutter, add less filling, and reduce bake time. Keep an eye on the color, they brown fast.
A cozy little wrap up
If you have discard sitting around, sourdough discard empanadas are one of the most satisfying ways to use it up, and they are super flexible with fillings and sauces. Once you get the hang of the cold butter crust and a good seal, the rest is easy. If you want more inspiration, I found helpful spins on the idea from Beef Sourdough Empanadas {Easy Discard/Starter Recipe}, plus this detailed take on shaping and baking from Beef Empanadas with Flaky Sourdough Crust – Make It Dough, and another cozy variation at Sourdough Discard Empanadas – Living Sweet Moments. Now go check your fridge, pick a filling, and give it a try today. I really think you will surprise yourself.
Print
Sourdough Discard Empanadas
- Total Time: 50 minutes
- Yield: 12 emapnadas 1x
- Diet: Vegetarian
Description
Delicious empanadas made with sourdough discard for a flavorful and flaky crust, perfect for using up your kitchen leftovers.
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 cup cold butter, cut into small cubes
- 3/4 cup sourdough discard (unfed)
- 1 large egg (optional, for the dough)
- 2 to 5 tablespoons cold water as needed
- 1 egg, beaten with a splash of water (for egg wash)
Instructions
- Mix flour, salt, and sugar in a big bowl.
- Add the cold butter and pinch it into the flour with your fingertips until you have a mix of small crumbs and a few bigger flat bits.
- Stir in sourdough discard and the egg if using.
- Add cold water a spoon at a time until the dough holds together when you squeeze it.
- Wrap the dough up and chill for at least 30 minutes.
- Roll the dough on a lightly floured counter to about 1/8 inch thick.
- Cut circles of dough, about 5 to 6 inches wide.
- Spoon filling on one half, leaving a clean edge around the outside.
- Brush the edge lightly with water, then fold over into a half moon.
- Press the edges closed with a fork.
- Place on a lined baking sheet and chill for 10 minutes.
- Brush with egg wash for shine and color.
- Bake at 400°F for about 18 to 25 minutes until they are deeply golden.
Notes
These empanadas are flexible with fillings and can be made smaller for appetizers. They can be frozen unbaked for future convenience.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: sourdough, empanadas, baking, snacks, leftovers
