🥟 Sourdough Empanadas (Full Recipe)

  • By Zain123
  • /

Golden, flaky, and made with real sourdough goodness.

🌾 Ingredients

For the Sourdough Empanada Dough

  • 2 ½ cups all-purpose flour
  • 1 cup sourdough starter (active OR discard)
  • ½ tsp salt
  • 1 tbsp sugar
  • ½ cup cold unsalted butter (cubed)
  • 1 large egg
  • 3–5 tbsp cold water (as needed)

For the Beef Filling

(You can swap with chicken, turkey, or veggies)

  • 1 lb (450g) ground beef
  • 1 medium onion (finely chopped)
  • 3 garlic cloves (minced)
  • ½ cup bell peppers (finely chopped)
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp oregano
  • ½ tsp black pepper
  • ½ tsp chili flakes (optional)
  • ½ tsp salt (adjust to taste)
  • 2 tbsp tomato paste
  • ¼ cup beef broth or water
  • 2 tbsp olive oil
  • ¼ cup chopped fresh cilantro or parsley
  • ¼ cup olives or raisins (optional, traditional)

For Brushing

  • 1 egg (beaten)
  • 1 tbsp milk (optional)

🥣 Instructions

1. Make the Sourdough Dough

  1. In a bowl, mix flour, salt, and sugar.
  2. Add cold butter cubes.
  3. Use your hands or pastry cutter to rub the butter into the flour until crumbly.
  4. Add sourdough starter + egg.
  5. Mix using your hands until a rough dough forms.
  6. Add cold water (1 tbsp at a time) until the dough comes together — smooth but not sticky.
  7. Wrap and chill for 1 hour (or overnight for more tang).

✔ Chilling = flaky empanadas
✔ Sourdough = soft but crisp texture

2. Make the Beef Filling

  1. Heat oil in a skillet.
  2. Add onions → sauté 3 minutes.
  3. Add garlic → cook 1 minute.
  4. Add beef → cook until browned.
  5. Add bell peppers.
  6. Add all seasonings (paprika, cumin, oregano, pepper, salt).
  7. Stir in tomato paste + broth.
  8. Simmer on low for 5–8 minutes until thick.
  9. Turn off heat.
  10. Add cilantro + olives/raisins (optional).
  11. Let cool completely.

✔ Filling must be cooled so it does not tear the dough.

3. Roll & Shape Empanadas

  1. Roll dough to ⅛ inch thickness.
  2. Cut circles using a cutter or bowl (4–6 inches wide).
  3. Add 1–2 tbsp filling into each circle.
  4. Fold into a half-moon shape.
  5. Press edges with a fork or braid the edge for a classic empanada seal.

4. Egg Wash

Brush each empanada with beaten egg (or egg + 1 tbsp milk for deep color).

5. Bake or Fry

🔥 BAKE (Best texture for sourdough)

  • Preheat oven to 400°F (200°C)
  • Bake 18–22 minutes until golden.

🍳 FRY (Extra crispy)

  • Heat oil to 350°F (175°C)
  • Fry 3–4 minutes per side.

🧀 Optional Add-Ins

You can add inside the filling:

  • Shredded cheese
  • Jalapeños
  • Boiled egg pieces
  • Corn
  • Potatoes
  • Spinach

⭐ Pro Tips for Perfect Sourdough Empanadas

  • Always chill the dough — cold butter = flaky layers.
  • Don’t overfill; it may leak.
  • Bake on parchment for best browning.
  • Brush with egg twice for deep golden color.
  • Freeze before baking for extra crispiness.

❄️ Freezer Instructions

  • Assemble empanadas
  • Freeze on tray
  • Transfer to bag
  • Bake from frozen → 23–28 minutes at 400°F

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