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Best Savory Sourdough Empanadas Recipe

Sourdough Discard Empanada Recipe

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These scrumptious beef sourdough empanadas make the perfect hand pies that you and your family will love. You’ll need a sourdough starter discard for this recipe, especially if you’re looking for that extra terrific sourdough crust for your sourdough empanadas.

  • Total Time: 4 hrs 50 mins
  • Yield: 12 empanadas 1x



For the dough

  • 113g sourdough discard
  • 28g water
  • 1 egg
  • 300g all-purpose flour
  • 1/2 tsp baking powder
  • 226g butter

For the filling

  • 300g Yukon gold potato
  • 226g ground beef
  • 150g carrots
  • 75g raisins (optional)
  • 60g peas
  • 1 tsp smoked paprika
  • 1 tsp organic garlic powder
  • 1/2 tsp organic black pepper grinder
  • 1 tsp sea salt

For the egg wash

  • 1 egg
  • 14g water
  • 1/8 tsp sea salt


  1. Before we get to pastry baking, you need to freeze your butter. The best way to do this is to cut your butter into 1/2-inch thick cubes and freeze them until you’re ready to use.
  2. Combine sourdough discard, water, and egg in a small bowl, then mix until your sourdough starter discard has completely dissolved. Set this aside, or refrigerate until you’re ready to use. It’s important that this mixture remains cold.
  3. Grab a large bowl, and place flour, toss in the cubes of butter until they’re well coated in flour. Squish or pinch the pieces of butter with your fingers, so that they become smaller, rather than having huge chunks of butter in your bowl. Your butter should be covered in flour and should range from walnut to pea-sized.
  4. Using your hands, create a well or opening in the center of your flour, and pour the wet mixture into the center. Use a spatula to gently mix your dough. Use your hands to combine the dough together with a light kneading motion. Keep kneading until the mixture begins to stick together.
  5. Transfer your dough onto a large piece of plastic wrap and gather your dough into the shape of a disc. Wrap the dough and place it in the refrigerator for 30 minutes. This will enable the butter to cool down, while the flour hydrates.
  6. Then place your dough onto a lightly floured work surface. Use a rolling pin to shape your dough into a 10-by-12-inch rectangle. Fold the shorter edges of the dough towards the middle. Wrap your dough in plastic wrap and refrigerate for another 30 minutes.
  7. Then repeat the previous step once more. Wrap your dough in plastic wrap and store it in the refrigerator for at least 2 hours, or overnight if you wish to bake the next day. Once this has been completed, it’s time to assemble your empanada.
  8. Now it’s time to make the filling. Peel your potatoes, and carrots, cutting them into 1/2 ich cubes, then set them aside. Grind the peppercorns, and mix with paprika, garlic powder, and salt in a small bowl. Set this aside.
  9. Heat some oil in a large skillet over medium-high heat. Fry the potatoes in the skillet for 5 minutes, stirring so that they cook evenly. Add your sliced carrots, and ground beef, stirring until the meat had browned. This should take no longer than 10 minutes. Finally, drop in your spice mix, and stir.
  10. Once your veggies are tender, you can add your raisins and frozen peas. Once that’s done, place your filling in a heat-proof container, and allow this to cool down completely before assembling the empanadas. Do not place warm or hot filling on your dough, as this will melt the butter in the dough.
  11. Preheat your oven to 400 degrees Fahrenheit, and line two baking sheets with parchment paper.
  12. Divide the dough into 12 portions, rounding each piece into a ball. Place each ball onto a baking sheet and cover it with plastic wrap. refrigerate them for 15 minutes before continuing.
  13. Use a rolling pin to flatten each portion of dough, into a 6-inch circle. Add 3 tablespoons of filling to half of your dough, then wrap your dough around the filling. Use a form to crimp and seal the edges of the dough. If there’s any excess simply trim it off using a pizza cutter.
  14. Place the filled empanada onto a baking sheet and refrigerate, while continuing to fill the rest of the dough.
  15. Your empanadas on a baking sheet have to have a small gap so that they aren’t touching each other. Combine the egg wash ingredients in a small bowl, then use a pastry brush to lightly brush the empanada with an egg wash.
  16. Bake the empanadas for 15-20 minutes until they’re a lovely golden brown. Remove the baking sheets from the oven, and carefully place your wonderful empanadas on a wire rack to cool.
  • Author: Natasha Krajnc
  • Prep Time: 4.5 hrs
  • Cook Time: 20 mins
  • Category: pastry
  • Cuisine: Spanish


  • Serving Size: 1 empanada
  • Calories: 300 kcal
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Carbohydrates: 30 g
  • Protein: 60 g