🥟 Sourdough Discard Empanadas 

Sourdough discard empanadas are the ultimate handheld treat, golden, flaky pastry with a savory, juicy center. They’re perfect for family parties 🎉, casual picnics at the park 🧺, and even beach days 🌊 because they travel well and taste great warm or at room temperature.

Using sourdough discard in the dough gives these empanadas a delicate tang and a tender bite, without complicating the method. If you’ve got starter in your fridge, this is a delicious zero-waste way ♻️ to transform leftovers into something irresistible.

If you’ve been following along with my Sourdough Starter Series, this recipe is a natural extension: it demonstrates the versatility of discard beyond just bread and brownies. Now, we’re giving it an Argentinian twist!

Why Use Sourdough Discard in Empanadas? 🥖

Compared to standard pastry, sourdough discard empanadas have a slightly tangy, more complex flavor and a tender, flaky crumb. The discard acts as a natural flavor enhancer; it’s an unfed starter, so we’re not relying on it for leavening, just for taste and texture. Bonus: it reduces waste and puts your starter to work between bakes.

Sauce Ideas to Serve With 🌿

• Chimichurri – classic parsley, garlic, olive oil, red wine vinegar.
• Salsa Criolla – red onion, peppers, tomato, vinegar; bright and tangy.
• Spicy Aioli – mayo, garlic, lemon, a touch of chili paste 🌶️.
• Simple Tomato Sauce – lightly seasoned and warmed; great with beef.

Filling Variation Ideas 🧆

This post’s base filling uses 150 g (5 oz) of beef for a lighter bite, but you can swap or supplement:

• 🍗 Chicken & Peppers – shredded chicken, sautéed peppers, paprika.
• 🥬 Spinach & Cheese – spinach, mozzarella, a hint of nutmeg.
• 🧀 Ham & Cheese – melty and kid-friendly.
• 🌱 Spiced Lentils – cumin, paprika, tender lentils for a hearty veg option.

Freezing & Storing Tips ❄️

• Freeze unbaked: Fill and seal, then freeze on a tray before bagging. Bake from frozen, adding 5–7 minutes.
• Refrigerate baked: Up to 3 days. Reheat in a 350°F (175°C) oven for ~10 minutes for a crisp crust.
• Avoid the microwave if you want to keep the pastry flaky.

📸 Step-by-Step Photos (Assembly)

👉 Love working with discard? Check out more recipes in my Sourdough Starter Series — from beginner breads to sweet treats and creative ways to use every bit of your starter.

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🥟 Sourdough Discard Empanadas (Argentinian-Style)

Sourdough discard empanadas are golden, flaky hand pies with a savory beef and onion filling. Perfect for Argentinian-style snacking at parties, picnics, or beach days, these empanadas are easy to make, freezer-friendly, and full of flavor.

Prep Time40 minutes mins

Cook Time25 minutes mins

Resting Time30 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Appetizer, Main Course

Cuisine: argentinian

Keyword: argentinian empanadas, discard empanadas, discard recipes, empanada dough with discard, empanadas, baked empanadas, easy dinners, latin recipes

Servings: 10 empanadas

Calories: 232kcal

Author: Tiffany bendayan

Ingredients

Dough

• 300 grams all purpose flour
• 120 grams sourdough discard (unfed)
• 80 grams unsalted butter cold and cubed
• 80 grams water cold or room temperature
• 1 teaspoon salt

Meat Filling

• 150 grams lean ground beef
• 1/2 onion chopped
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon cumin
• salt + pepper
• 1 hard boiled egg chopped
• 4 olives chopped
• 2 tablespoons ketchup optional

Egg Wash

• 1 egg yolk
• 1 tablespoon water

US Customary - Metric

Instructions

• In a large bowl, mix flour and salt. Rub in the butter until crumbly with pea-sized bits.
• Add the sourdough discard and water. Mix until a soft dough forms. Knead briefly until smooth. Wrap and chill 30–40 minutes
• Meanwhile, prepare the filling: heat olive oil in a skillet, sauté onion until soft. Add beef, breaking it up, and cook until no longer pink. Season with paprika, cumin, salt, and pepper. Add ketchup and stir in olives and chopped egg. Let cool completely
• Preheat oven to 400°F
• Roll out dough into a floured surface. Using a round cutter or plate as a guide, cut out circles. Re-ball and re-roll when you run out of space
• Spoon about 1½ Tbsp filling into the center of each circle. Fold into a half-moon and seal the edges. Crimp with a fork or braid
• Arrange empanadas on a parchment-lined baking sheet. Brush with egg wash
• Bake for 18–25 minutes, until golden and crisp
• Enjoy!!

Notes

• ❄️ Freeze unbaked empanadas on a tray, then bag. Bake from frozen, adding 5–7 extra minutes.
• 🥡 Store baked empanadas in the fridge up to 3 days. Reheat in a 350°F (175°C) oven for 10 minutes to keep the crust crisp.
• ✨ Variations: swap the beef filling for chicken & peppers, spinach & cheese, ham & cheese, or spiced lentils.

Nutrition

Serving: 1empanada | Calories: 232kcal | Carbohydrates: 27g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 304mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg

❓ Frequently Asked Questions

Q: Can I make sourdough discard empanadas ahead of time?
A: Yes! You can assemble the empanadas and freeze them unbaked. When ready to serve, bake from frozen, adding 5–7 extra minutes.

Q: What sauces go well with empanadas?
A: Chimichurri, salsa criolla, spicy aioli, or a simple tomato sauce all pair beautifully with sourdough discard empanadas.

Q: Can I change the empanada filling?
A: Absolutely. Try chicken & peppers, spinach & cheese, ham & cheese, or spiced lentils for a vegetarian option.

Q: How do I store baked empanadas?
A: Store baked empanadas in the fridge up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep the crust crisp.

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Fig & Cheese Empanadas

Baked Chicken Empanadas