Sourdough Empanadas with Discard is a fantastic way to use up your sourdough discard while making a delicious, crispy, and flavorful pastry. The sourdough discard adds a subtle tang to the dough, which pairs perfectly with a variety of savory fillings. Here’s a recipe for making the dough with sourdough discard and filling it with a classic beef filling, but you can always customize the filling to your preference.
Ingredients:
For the Dough (using sourdough discard):
- 1 cup sourdough discard (unfed)
- 2 cups all-purpose flour (you may need a little extra for rolling)
- 1/2 tsp salt
- 1/4 cup unsalted butter, cold and cut into small cubes
- 1 large egg (for egg wash)
- 2-4 tbsp ice water (or more, as needed)
For the Filling:
- 1 lb ground beef (or ground chicken, pork, or tofu for a vegetarian option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup green olives, chopped (optional, but adds great flavor)
- 1/2 tsp cumin
- 1/2 tsp paprika (smoked paprika adds depth)
- 1/4 tsp ground cinnamon (optional, but gives a nice warmth)
- 1/4 cup raisins (optional, for a sweet contrast)
- Salt and pepper, to taste
- 1 tbsp tomato paste (optional, for richness)
- 1/4 cup beef or vegetable broth (or water)
- 1/4 cup chopped fresh cilantro or parsley (optional)
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, combine the sourdough discard, flour, and salt.
- Add the cold butter cubes. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. You can also use a food processor for this step if you prefer.
- Add 2 tbsp of ice water and mix. Gradually add more ice water, 1 tablespoon at a time, until the dough just comes together. Be careful not to overwork the dough.
- Turn the dough onto a floured surface and knead it a few times to bring it together. Wrap it in plastic wrap and chill in the fridge for at least 30 minutes. Chilling helps the dough become easier to work with and prevents shrinking during baking.
2. Make the Filling:
- While the dough is chilling, heat a bit of oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the garlic and cook for another 30 seconds.
- Add the ground beef (or other protein) to the skillet. Break it up with a spoon and cook until browned. Drain any excess fat if needed.
- Stir in the cumin, paprika, cinnamon (if using), and tomato paste. Cook for 1-2 minutes until fragrant.
- Add the green olives, raisins (if using), and broth. Stir to combine and cook for another 2-3 minutes, until the mixture thickens slightly.
- Season with salt and pepper to taste. If the mixture seems too dry, add a little more broth or water.
- Remove the skillet from heat and let the filling cool to room temperature. Stir in fresh cilantro or parsley if desired.
3. Assemble the Empanadas:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a floured surface, roll out the dough to about 1/8-inch thick. Use a round cutter or a glass (about 4-5 inches in diameter) to cut out circles of dough.
- Place a spoonful of the cooled filling in the center of each dough circle, being careful not to overfill.
- Fold the dough over the filling to form a half-moon shape, and press the edges together to seal. You can crimp the edges with a fork or pinch the dough with your fingers for a decorative touch.
- Transfer the empanadas to the prepared baking sheet.
4. Bake:
- Beat the egg in a small bowl and brush it over the tops of the empanadas for a golden finish.
- Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.
5. Serve:
- Let the empanadas cool for a few minutes before serving. Serve them warm with a side of salsa, sour cream, or your favorite dipping sauce.
Tips:
- Fillings: Feel free to get creative with your filling! You can use ground chicken, pork, or even mashed potatoes and cheese for a vegetarian version. Sweet fillings, like cinnamon and apple or pumpkin, would work well too.
- Freezing: These empanadas freeze beautifully. After assembling, place them on a baking sheet and freeze for 1-2 hours before transferring them to a freezer bag. When ready to bake, you can cook them from frozen, adding an extra 5-10 minutes to the baking time.
- Frying Option: If you prefer a fried version, you can heat oil in a deep skillet or pan and fry the empanadas in batches until golden and crispy.
These Sourdough Empanadas with Discard are a great way to use up your sourdough starter, and the dough’s subtle tang pairs perfectly with savory fillings. Enjoy!
