Sourdough Empanadas

Here’s a tasty recipe for sourdough empanadas that are flaky and delicious!

Sourdough Empanadas

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1 cup sourdough starter (fed or unfed)
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed (or use vegetable shortening)
• 3-4 tablespoons cold water (as needed)

For the Filling:

• 1 cup cooked and shredded meat (chicken, beef, or pork) or 1 can of black beans for a vegetarian option
• ½ cup onions, finely chopped
• 1 garlic clove, minced
• ½ teaspoon cumin
• ½ teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional: chopped fresh herbs (like cilantro or parsley) for added flavor

Instructions:

1. Make the Dough:

• In a large bowl, combine the flour and salt. Add the cold, cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
• Stir in the sourdough starter until just combined. If the dough is too crumbly, add cold water one tablespoon at a time until it comes together.
• Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling:

• In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
• Add the garlic, cooked meat or beans, cumin, paprika, salt, pepper, and any fresh herbs. Cook for another 2-3 minutes, stirring to combine. Remove from heat and let it cool slightly.

3. Assemble the Empanadas:

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
• Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
• Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape, and crimp the edges with a fork to seal.

4. Bake:

• Place the empanadas on the prepared baking sheet. You can brush the tops with an egg wash (1 beaten egg mixed with a tablespoon of water) for a golden finish.
• Bake for 20-25 minutes, or until golden brown.

5. Serve:

• Let the empanadas cool slightly before serving. They’re great on their own or with a dipping sauce like chimichurri or salsa!

Tips:

• Make Ahead: You can freeze uncooked empanadas. Just place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
• Filling Variations: Get creative with your fillings! Try cheese and spinach, mushrooms, or even sweet fillings like fruit and cinnamon.

Enjoy your homemade sourdough empanadas!