Sourdough Discard Empanadas With 5 Delicious Fillings

You can turn sourdough discard into a tangy, flaky empanada dough that’s tender yet crisp, perfect for baking or frying.

Mix cold discard with flour, butter or lard, and cold water, then chill to keep fats solid for that light texture.

Fill with cooled, well-seasoned fillings like spiced meats or seafood blends to avoid soggy crusts.

Seal edges firmly, brush with egg wash, and bake at 400°F until golden.

Keep exploring to master shaping, filling, and serving ideas.

Key Takeaways

Use cold unfed sourdough discard (120–227 g) in dough for tangy flavor and flaky, tender crust in empanadas.
Roll chilled dough into 5-inch circles, add cooled filling, moisten edges, fold, and seal firmly to prevent leaks.
Fillings should be balanced in moisture and fully cooled to keep the crust crisp and flaky during baking.
Bake empanadas at 400°F for 18–25 minutes, brushing with egg wash for a glossy, golden finish.
Store cooled empanadas airtight; reheat at 300°F for 10 minutes to restore crispness without sogginess.

Recipe Table for Sourdough Discard Empanadas (Short Version)

Step/Element	What to Do	Key Amounts	Best Result Tip
Dry mix	Combine flour, salt, baking powder	300 g flour, 1 tsp salt, 1/2 tsp baking powder	Mix well so seasoning is evenly distributed
Cut in fat	Rub in cold butter or lard to crumbs	80 g butter or 120 g lard	Keep everything cold for a flaky crust
Add discard + hydrate	Stir in cold sourdough discard; add cold water gradually	120–227 g discard, ~80 g water	Stop when dough is just cohesive (don’t overwork)
Chill dough	Wrap and refrigerate	30+ minutes	Chilling prevents greasy dough and helps shaping
Shape + fill	Roll circles, add filling, seal tightly	20 pieces (~36 g); 5-inch circles; 1–2 tbsp filling	Use cooled filling to avoid soggy crust
Egg wash	Brush before baking	1 egg yolk + 1 tbsp water	Thin coat = glossy, golden finish
Bake	Bake until golden	400°F, 18–25 min	Rotate tray halfway for even browning
Store + reheat	Fridge or freeze; re-crisp in oven	Fridge 4 days; reheat 300°F 10 min; freeze baked 3 months	Cool completely before storing to prevent condensation

Why Use Sourdough Discard in Your Empanada Dough?

Why should you consider using sourdough discard in your empanada dough? Using discard adds a tangy, almost cheesy flavor that sets your crust apart from traditional dough.

It naturally enhances taste without needing extra seasoning, delivering classic sourdough notes in every bite. Beyond flavor, discard improves texture by creating a tender, flaky, and light crust, perfect for frying or baking.

It makes the dough pliable yet crisp, adding complexity to your pastry. Plus, it’s an eco-friendly choice, reducing food waste by repurposing leftover starter that would otherwise be discarded. This approach aligns with meal prepping and reducing kitchen waste, making it both practical and sustainable.

This versatile ingredient works straight from the fridge, compatible with various starter types, and fits seamlessly with butter, lard, or oil-based doughs, making it ideal for all your empanada adventures.

How to Make Flaky Empanada Dough With Sourdough Discard?

How do you achieve a perfectly flaky empanada dough using sourdough discard?

Start by mixing 300 grams of all-purpose flour with 1 teaspoon salt and ½ teaspoon baking powder for structure. These basic ingredients are generally vegan-friendly, making them suitable for plant-based diets.

Combine flour, salt, and baking powder to build a strong foundation for your empanada dough.

Rub in 80 grams of cold cubed unsalted butter or 120 grams cold lard until you get coarse, pea-sized crumbs.

Stir in 120–227 grams of cold unfed sourdough discard to add tender, pliable texture from fermentation. This discard acts as a natural flavor enhancer, contributing a tangy, more complex flavor than standard pastry.

Gradually add 80 grams of cold water or a mixture of cold water, egg, and discard to form a soft dough.

Knead briefly until smooth, then wrap and chill for at least 30 minutes to keep fats solid.

The cold fats create steam layers during baking, while the discard enhances flavor and tenderness, ensuring your dough is flaky yet pliable.

How to Shape and Seal Sourdough Discard Empanadas?

When you’re ready to shape your sourdough discard empanadas, start by dividing the chilled dough into evenly sized portions, typically 20 pieces weighing about 36 grams each.

Roll each piece into a smooth ball, then flatten it on a lightly floured surface to a 5-inch diameter circle, about 1/8 inch thick. Using an adjustable slice thickness can help ensure uniform dough portions for consistent baking results.

Place 1½ to 2 heaping tablespoons of filling toward one half, leaving a ½-inch edge clear.

Moisten the edges with water using your finger or a brush, then fold the dough over to form a half-moon.

Press the edges firmly together, crimping with fork tines or rolling and pinching to securely seal.

Keep resting dough balls covered with plastic wrap to prevent drying between shaping. It is best to remove the dough from the refrigerator 15–20 minutes before shaping to ensure it is easier to roll and handle, especially after a long fermentation in the fridge rest 15–20 minutes.

5 Delicious Filling Ideas for Sourdough Discard Empanadas

You can really elevate your sourdough discard empanadas with some hearty meat combinations! Think about spiced ground beef or even shredded rotisserie chicken. They bring so much flavor to the table!

The sourdough discard in the dough adds a subtle tanginess that enhances the overall taste and texture, making each bite uniquely delicious. Sourdough discard tanginess Additionally, the natural fermentation process can increase nutrient availability in the dough, boosting the empanadas’ nutritional value.

But hey, if you’re leaning towards vegetarian or vegan options, there are some fantastic choices too! How about trying spiced lentils or roasted veggies? Pair them with a bit of feta cheese, and you’ve got yourself some rich and satisfying flavors. Using sourdough discard also helps bind these fillings nicely, giving a perfect consistency to your empanadas.

And let’s not forget about seafood! A blend of smoked salmon with cream cheese and cheddar creates a creamy, aromatic alternative that really complements that tangy dough. It’s a game changer!

Hearty Meat Combinations

What makes a meat filling truly stand out in sourdough discard empanadas? It’s the balance of robust seasoning and the right moisture level. Using sourdough discard in the dough can add a subtle tang and improve texture, complementing the filling perfectly.

For example, classic ground beef blends browned beef with garlic, oregano, cumin, and achiote, enhanced by chorizo and tomato paste. It also includes diced red pepper, olives, and hard-boiled eggs for texture. Letting the filling cool completely before assembling ensures the dough stays crisp and avoids sogginess from steam (cool filling).

If you prefer a cheesy twist, combine ground beef with sharp cheddar and green chiles, spiced with cumin and chipotle powder. Incorporating the right balance of spices helps maintain a harmonious flavor profile that enhances the overall taste experience.

For a hearty, drier filling, mix ground beef with steamed diced potatoes seasoned with adobo and red pepper flakes, ensuring the potatoes soak up juices without sogginess. This method keeps the filling moist while preventing excess moisture that could weaken the dough’s structure.

Alternatively, add chorizo and olives for savory depth, or enrich the mix with sautéed onions, bell peppers, and beef broth, spiced with cumin and balsamic vinegar for complexity. Properly resting the filling before use allows flavors to meld and improves the final texture of the empanadas.

Vegetarian And Vegan Options

How can vegetarian and vegan fillings deliver the same satisfying depth and texture as their meat counterparts in sourdough discard empanadas?

By combining bold flavors and complementary ingredients, you can create rich, hearty fillings that don’t compromise on taste or mouthfeel.

Consider these options:

Black beans simmered with onion, red bell pepper, garlic, cumin, and paprika for a zesty, protein-rich base.
Vegan protein crumbles sautéed with jalapeño and cumin, paired with vegan cheese for added texture. Fillings are versatile and can be adapted with various spices and vegetables.
Potato and vegetable blends cooked in broth with thyme and smoked paprika for bulk and spice absorption.
Sautéed onions with oregano layered with melted Gouda cheese for a classic Argentinian vegetarian touch.
Mixed mushrooms combined with toasted walnuts to provide juiciness, meaty texture, and omega-3 fats.

These choices ensure depth, texture, and savory satisfaction without meat.

Seafood And Cheese Blends

Why settle for ordinary when you can elevate sourdough discard empanadas with vibrant seafood and cheese blends? Start by sautéing green onions, then add shrimp until pink. Cool and mix with Havarti or mozzarella for tender, savory filling.

Empanadas Queso Camarón are a popular Chilean snack, especially in coastal regions where fresh shrimp is abundant, making this combination a flavorful tribute to Chilean coastal cuisine.

For crab, blend frozen crabmeat with cream cheese, turmeric, oregano, and seasonings, using about three tablespoons per empanada. Combine raw peeled shrimp with scallions, Merquén, and grated cheese for Chilean-style empanadas.

Use plantain or masa harina dough to prevent tearing with fine seafood mixtures. Seal empanadas by moistening edges and crimping with a fork or pinched folds.

These blends offer high-protein, low-calorie options perfect for snacks or meals. Serve crab empanadas with tartar sauce for added zest, ensuring a balanced, flavorful experience in every bite.

Baking Tips for Perfectly Golden Sourdough Discard Empanadas

Achieving perfectly golden sourdough discard empanadas starts with controlling your oven temperature and timing precisely. Preheat your oven to 400°F and bake the empanadas for 18–25 minutes to develop an even, crisp crust.

Applying an egg wash made from one egg yolk and a tablespoon of water right before baking ensures a glossy, golden finish.

Keep these tips in mind:

Preheat oven to 400°F for consistent results
Brush empanadas with egg wash before baking
Bake for 18–25 minutes until golden brown
Use hot liquid butter-water in dough for tender yet crisp texture
Ensure even oven temperature for uniform browning
Using a greased pan helps prevent sticking and promotes even baking

Following these steps guarantees a visually appealing and deliciously crisp empanada every time.

How to Store and Freeze Sourdough Discard Empanadas?

Once you’ve baked your sourdough discard empanadas to a perfect golden crisp, storing them properly guarantees they stay fresh and delicious for days to come.

First, cool them completely to prevent condensation. For short-term storage, place the empanadas in an airtight container and refrigerate; they’ll keep well for up to 4 days. Storing them in the refrigerator slows fermentation and helps maintain discard freshness. Using containers made from eco-friendly materials can help reduce environmental impact during storage.

Allow empanadas to cool fully, then store airtight in the fridge for freshness up to 4 days.

When reheating, warm them at 300°F for 10 minutes until crisp. To freeze baked empanadas, freeze them individually on a baking sheet until solid, then transfer to a freezer-safe bag or container.

They’ll last up to 3 months. Reheat frozen empanadas at 300°F for 10–15 minutes. If freezing unbaked empanadas, shape and freeze solid before storing, where they keep up to 1 month.

Label all containers with dates to ensure freshness and portion control.

Creative Serving Ideas for Sourdough Discard Empanadas

How can you elevate sourdough discard empanadas beyond their delicious, flaky crust?

By pairing them thoughtfully and presenting them with flair, you turn a simple snack into a memorable experience.

Focus on complementary dips, sides, and presentation techniques to enhance each bite. Choosing the right fat, such as a margarine with high fat content, can improve the texture of the empanada crust.

Try these creative serving ideas:

Offer chimichurri or salsa criolla for a classic Argentinian touch.

Serve sour cream or avocado cilantro dressing with cheesy or beef fillings.

Pair with fresh salads or black beans to balance richness.

For Cinco de Mayo celebrations, incorporating authentic Mexican flavors like molé poblano or chiles en nogada can create a festive fusion with sourdough empanadas Mexican cuisine.

Brush with egg wash for a golden, crispy exterior and pinch edges to distinguish fillings.

Present empanadas hot from the oven for crispness or at room temperature for convenience.

These tips guarantee a flavorful, visually appealing dish perfect for any occasion.

Frequently Asked Questions

Can I Use Sourdough Discard From Any Type of Flour?

Yes, you can use sourdough discard from any type of flour.

The discard mainly adds tangy flavor and tender texture, regardless of its flour base.

However, the final dough’s texture depends more on the flour you choose for your recipe than the discard itself.

Just keep in mind that high-protein flours might affect texture, so softer flours often work best.

You won’t need to adjust leavening when adding discard, making it easy to use.

How Long Does Sourdough Discard Stay Good in the Fridge?

You can keep sourdough discard in the fridge for about 1 to 2 weeks at optimal quality.

To prevent excessive sourness and acidity, aim to use it within one week. After two weeks, the discard starts separating and tastes overly acidic.

If you store it longer, it may develop off smells or contamination signs. Always use a sealed glass jar and maintain consistent fridge temperatures around 3°C (37°F) for best results.

Can I Substitute Lard or Butter With Oil in the Dough?

Yes, you can substitute lard or butter with oil in the dough, but expect texture changes.

Oil won’t create flaky layers like solid fats, resulting in denser, less crispy crusts.

You’ll need to reduce water to avoid wet dough and possibly add baking powder for lift.

Resting times should increase to develop gluten properly.

While the golden color remains achievable with egg wash, the flavor and mouthfeel will differ noticeably.

What’s the Best Way to Reheat Leftover Empanadas?

To bring leftover empanadas back to life, the oven is your best friend. It crisps the crust like it’s fresh from the bakery.

Preheat to 425°F with a cast iron skillet inside, then place empanadas on it for 30 minutes. For smaller batches, air fry at 350°F for 7-8 minutes, but avoid overcrowding.

Always check they reach 165°F inside to enjoy a perfectly heated, safe-to-eat treat.

Are These Empanadas Suitable for Freezing Before or After Baking?

Yes, you can freeze empanadas both before and after baking.

For unbaked ones, freeze them on a tray until solid, then store in freezer bags; they keep quality for up to 3 months.

Bake directly from frozen, adding a few extra minutes.

For baked empanadas, freeze after cooling, wrapped individually to avoid freezer burn.

Reheat at 300°F for 10-15 minutes to restore crispness and warmth.

Turn “Extra Starter” Into Flaky Empanada Dough Tonight

By using your sourdough discard in empanada dough, you’re turning what could be waste into flaky, flavorful crusts that impress every time.

It’s a coincidence that this simple ingredient not only reduces kitchen waste but also elevates your baking game effortlessly.

Now that you know how to shape, fill, and bake these tasty pockets, you’re ready to experiment with endless fillings and storage tips.

Give it a try—you’ll wonder why you didn’t start sooner.