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Sourdough discard empanadas are golden, flaky, and perfect for parties & make-ahead meals. Easy fillings, sauces & freezer-friendly tips!
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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.
Course Appetizer, Main Course
Cuisine argentinian
Keyword argentinian empanadas, discard empanadas, discard recipes, empanada dough with discard, empanadas, baked empanadas, easy dinners, latin recipes
Prep Time 40 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
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
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