Why You'll Love It
- - Effortless way to use sourdough discard
- - Flaky, buttery crust without extra butter
- - Versatile filling options for any palate
- - Quick bake time makes them perfect for weeknights
"These empanadas turned my sourdough discard into the best snack I've ever had!"
Essential Ingredient Guide
- Sourdough discard: Provides a subtle tang and helps the dough develop a light crumb; use it at room temperature.
- All‑purpose flour: Choose a good-quality flour for structure; sift it for a finer texture.
- Cold butter: Cut into small cubes; keeps the dough flaky when incorporated.
- Ground cumin: Adds earthy warmth; toast lightly for extra aroma.
- Lemon juice: Brightens the flavor of the filling and balances the richness.
- Shredded mozzarella: Melts gently, giving a creamy mouthfeel without overpowering.
Complete Cooking Process
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Ingredient Readiness:
Measure flour, chill butter, and bring discard to room temperature; this ensures even layering and a tender crust.
-
Flavor Development:
Sauté aromatics for the filling, allowing the cumin to release its perfume before adding cheese.
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Texture Control:
Fold butter into the dough just until pea‑size crumbs form; over‑mixing would make the crust tough.
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Finishing Touches:
Brush each empanada with an egg wash for a golden finish, then sprinkle a pinch of sea salt.
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Serving Timing:
Serve warm, straight from the oven, when the crust is still crisp and the cheese is just set.
- Chill the dough for at least 30 minutes before rolling; it prevents shrinkage.
- Don’t overfill; a modest spoonful keeps the seal tight.
- Press the edges with a fork for a decorative seal.
- Let the empanadas rest 5 minutes after baking for the steam to settle.
Pro Tips
Well, I find that these small pauses make a big difference. When the dough rests, the gluten relaxes, and the butter stays solid, giving you that lovely flaky bite. Also, a brief rest after baking lets the interior steam settle, so the filling isn’t soggy when you bite in.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Keep the dough cold for layers.
- Seal edges well to avoid leaks.
- Bake on a pre‑heated stone for even browning.
Frequently Asked Questions
→ Can I freeze the dough?
Yes, wrap the rolled dough tightly and freeze for up to two months; thaw in the refrigerator before shaping.
→ What if I don’t have sourdough discard?
You can substitute with an equal amount of milk‑yogurt mixture; the texture will be slightly different but still delicious.
→ How long do they keep after baking?
Store in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
→ Can I make them sweet?
Absolutely—swap the cheese for sweetened ricotta and add cinnamon; they become a dessert twist.
→ Do I need a special pan?
A standard baking sheet works fine; line with parchment to prevent sticking.
→ What’s the ideal oven temperature?
Bake at 400°F (200°C) for 18‑20 minutes until golden.
Chef's Tips
If the dough feels dry, add a tiny splash of water; if too sticky, dust with a little flour.,For extra crunch, sprinkle a pinch of flaky sea salt on top before baking.,You can also serve these with a dollop of cruffins‑style herb dip.
Nutrition Facts
per serving
340
Calories
14g
Protein
32g
Carbs
15g
Fat
Taste Profile
Savory with a hint of citrus brightness
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Use the same volume; the tang will be slightly different.
Replace half for a nuttier flavor; you may need a bit more water.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of chili flakes to the filling and a dash of hot sauce to the egg wash for a gentle kick.
Mediterranean Style
Mix feta cheese, chopped olives, and sun‑dried tomatoes into the filling; finish with a drizzle of olive oil.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing the dough, which makes crust tough.
- Filling the empanadas too heavily, causing leaks.
- Baking at too low a temperature, resulting in soggy crust.
Meal Prep & Storage
Make Ahead Tips
You can prepare the dough a day ahead, wrap tightly, and refrigerate; fill and bake when ready.
Leftover Ideas
Reheat gently in a skillet over medium heat with a lid for 5 minutes to restore crispness.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather and measure all ingredients; chill butter.
Combine dough ingredients and form ball; chill.
Prepare filling while dough rests; mix cheese and spices.
Roll dough, cut circles, fill, seal, and brush with egg wash.
Bake empanadas, then cool briefly before serving.
Sourdough Discard Empanadas Recipe
Savory Sourdough Discard Empanadas are flaky golden pockets that let you use up starter discard while delivering a comforting, buttery bite perfect for breakfast, lunch, or dinner.
Timing
Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
Recipe Details
Ingredients
Dough
- 01 1 cup sourdough discard (room temperature)
- 02 1 ½ cups all‑purpose flour
- 03 ¼ cup cold unsalted butter, cubed
- 04 ¼ tsp salt
- 05 2 tbsp cold water (as needed)
Filling
- 01 1 cup shredded mozzarella
- 02 ½ cup cooked spinach, squeezed dry
- 03 1 tsp ground cumin
- 04 1 tbsp lemon juice
- 05 Salt and pepper to taste
Egg Wash
- 01 1 egg, lightly beaten
- 02 1 tsp water
Instructions
In a bowl, whisk together the sourdough discard, flour, and salt; add cold butter and cut it in with a pastry cutter until the mixture resembles coarse crumbs.
Sprinkle cold water a tablespoon at a time, mixing gently until the dough forms a ball; avoid over‑working.
Wrap the dough in plastic and chill for 30 minutes in the refrigerator.
Meanwhile, combine mozzarella, spinach, cumin, lemon juice, salt, and pepper in a bowl; set aside.
Roll the chilled dough on a lightly floured surface to about ¼‑inch thickness; cut circles about 4 inches in diameter.
Place a spoonful of filling in the center of each circle, fold over, and press edges with a fork to seal.
Brush each empanada with the egg wash; bake on a parchment‑lined sheet at 400°F for 18‑20 minutes until golden.
Notes & Tips
- 1 If the dough feels dry, add a tiny splash of water; if too sticky, dust with a little flour.
- 2 For extra crunch, sprinkle a pinch of flaky sea salt on top before baking.
- 3 You can also serve these with a dollop of cruffins‑style herb dip.
Tools You'll Need
-
Mixing bowl
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Pastry cutter or forks
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Rolling pin
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Cookie cutter or small glass
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Baking sheet
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Parchment paper
Must-Know Tips
- Don’t over‑mix the dough; it can develop gluten and become tough.
- Keep butter cold; warm butter makes the crust less flaky.
- Seal edges firmly to avoid filling leakage.
Professional Secrets
- Use a chilled metal bowl for the dough to keep butter solid.
- Brush with egg wash for a glossy, bakery‑level finish.
- Let the baked empanadas rest a few minutes before serving to set the crust.
Recipe by
Sophia BennettSophia Bennett represents the artistic heart of sweet baking with her elegant cakes, delicate pastries, and celebration desserts. She enjoys crafting ...
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