Description
Delicious empanadas made with sourdough discard for a flavorful and flaky crust, perfect for using up your kitchen leftovers.
Ingredients
Scale
- 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