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I made Sourdough Empanadas with discard! They turned out so good I couldn’t believe I made them. Anyone interested recipe
Table of Contents
Dough:
* 113g sourdough discard
* 28g cold water
* 1 egg
* 300g all-purpose flour
* 1 tsp salt
* ½ tsp baking powder
* 226g cold unsalted butter, cubed
Instructions:
1. Mix discard, water & egg. Chill.
2. Toss butter in flour, salt, baking powder. Rub to pea-size pieces.
3. Add wet mix, lightly knead into a dough. Chill 30 min.
4. Roll dough into a rectangle, fold like a letter. Chill 2+ hrs or overnight.
Filling:
* 28g oil
* 226g ground beef
* 300g diced Yukon potatoes
* 150g diced carrots
* 75g raisins
* 60g peas
* 1 tsp each: smoked paprika, garlic powder, black pepper
* 2 tsp salt (or to taste)
Instructions:
1. Cook potatoes 5 min in oil.
2. Add carrots & beef; brown meat.
3. Add spices, then peas & raisins. Cool filling completely.
Assembly & Bake:
* Divide dough into 12 (58g each). Roll into 6″ rounds.
* Add 3 tbsp filling, fold & seal. Crimp edges with fork.
* Chill shaped empanadas. Brush with egg wash (1 egg + pinch salt).
* Bake at 400°F (200°C) for 15–20 min until golden.
Tips:
* Use a kitchen scale for best results.
* Chill dough and filling to keep butter solid.
* Adjust oven temp if browning too fast.
