Sourdough Discard Empanadas
Why make this recipe
Sourdough Discard Empanadas are a tasty way to use your sourdough discard. Instead of throwing it away, you can create delicious baked treats filled with your favorite ingredients. This recipe is not just simple; it helps reduce waste and makes a delightful meal or snack. Empanadas are versatile, allowing you to fill them with anything from seasoned meat to fresh vegetables or cheese. They are great for gatherings, as a lunch option, or simply as a comforting dinner.
How to make Sourdough Discard Empanadas
Ingredients :
- 2 cups all-purpose flour
- 1/2 cup sourdough discard
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1/2 teaspoon salt
- Filling of your choice (e.g., seasoned ground meat, cheese, veggies)
Directions :
- In a large bowl, combine flour and salt.
- Add cold cubed butter and mix until crumbly.
- Stir in sourdough discard.
- Gradually add ice water until the dough comes together.
- Divide the dough into small balls and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out each ball into a circle, fill with your choice of filling, fold over, and seal.
- Place empanadas on a baking sheet and bake for 25-30 minutes or until golden brown.
How to serve Sourdough Discard Empanadas
Serve the empanadas warm, either right out of the oven or at room temperature. You can enjoy them on their own or with a side of salsa, guacamole, or your favorite dipping sauce. They also pair well with a fresh salad for a complete meal.
How to store Sourdough Discard Empanadas
To store leftover empanadas, keep them in an airtight container in the refrigerator for up to three days. If you want to store them longer, you can freeze them. Place the cooled empanadas in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. They will last for up to three months in the freezer.
Tips to make Sourdough Discard Empanadas
- Make sure your butter is cold for a flaky texture.
- Experiment with different fillings to find your favorite combination.
- If the dough is too sticky, add a little more flour; if too dry, add a bit more water.
- Try brushing the empanadas with an egg wash before baking for a shiny finish.
Variation (if any)
You can change the flavor by using different types of cheese, spices, or add-ins. For a vegetarian option, fill them with sautéed mushrooms, spinach, and feta cheese. You can also make sweet empanadas by using fruit preserves or chocolate as a filling.
FAQs
1. Can I use all-purpose flour instead of whole wheat flour?
Yes, all-purpose flour works perfectly in this recipe. Whole wheat flour can also be used for a heartier texture.
2. Can I make the dough ahead of time?
Absolutely! You can make the dough a day in advance and store it in the fridge. Just let it come to room temperature before rolling it out.
3. What other fillings can I use?
You can use almost any filling you like, such as cooked chicken, beans, or roasted vegetables. Just ensure that the filling is not too wet to prevent soggy empanadas.
Sourdough Discard Empanadas
Ingredients
Method
- In a large bowl, combine flour and salt.
- Add cold cubed butter and mix until crumbly.
- Stir in sourdough discard.
- Gradually add ice water until the dough comes together.
- Divide the dough into small balls and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out each ball into a circle, fill with your choice of filling, fold over, and seal.
- Place empanadas on a baking sheet and bake for 25-30 minutes or until golden brown.
Notes
