Delicious Sourdough Discard Empanadas
These Latin-inspired hand pies transform sourdough discard into flaky, flavorful empanadas filled with seasoned ground beef, potatoes, and vegetables - a delicious way to reduce waste while creating a satisfying meal.
Equipment
Ingredients
Dough
baking powder (dry)
2.5 ml
sourdough discard (cold)
113 g
egg (large)
1 piece
plain flour (dry)
300 g
unsalted butter (cold, cubed)
226 g
salt (fine)
5 g
cold water (cold)
30 ml
Filling
carrots (finely diced)
150 g
garlic powder (dry)
3 g
neutral oil (room temperature)
30 ml
raisins (whole)
75 g
smoked paprika (dry)
2 g
frozen peas (frozen)
60 g
salt (fine)
10 g
Yukon gold potatoes (finely diced, 1/4-inch pieces)
300 g
black pepper (ground)
2 g
ground beef (80/20 blend)
226 g
Egg Wash
egg (large)
1 piece
salt (fine)
0.6 g
Instructions
Prepare the Liquid Mixture
Combine sourdough discard, cold water, and egg in a small bowl until starter is completely dissolved.
Mix the Dry Ingredients and Butter
Place flour, baking powder, and salt in a large bowl. Toss butter cubes until coated, then work with fingers until pieces range from walnut to pea-sized.
Form the Dough
Create a well in the center, pour in chilled starter mixture, and mix until just combined. Knead lightly until dough sticks together, then wrap and refrigerate for 30 minutes.
Roll and Fold the Dough
Roll chilled dough into a 10 by 12-inch rectangle, fold like a letter, wrap and refrigerate for at least 2 hours or overnight.
Prepare the Filling
Heat oil in skillet, fry potatoes for 5 minutes, add carrots and beef, cook until meat browns. Add spices, then raisins and peas when vegetables are tender. Cool completely.
Shape and Fill the Empanadas
Preheat oven to 200°C. Divide dough into 12 portions, chill 15 minutes, roll into 6-inch discs, fill with 3 tbsp filling each, seal edges with fork.
Bake the Empanadas
Brush with egg wash and bake until golden brown, about 15-20 minutes. Cool slightly on wire rack before serving.
Storage
Place paper towel in container to absorb moisture. Freeze unbaked empanadas on baking sheet then transfer to freezer bag. No need to thaw before baking - add extra minutes.
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