ourdough Empanadas with discard!

Sourdough Empanadas Using Discard

These sourdough empanadas are a great way to use up your discard! The dough is tender, flaky, and tangy, while the filling can be sweet or savory—customize it to your taste.

Ingredients

For the Dough:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour (optional, or use more all-purpose flour)
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup sourdough discard (unfed is fine)
• 2-4 tablespoons cold water

For the Filling (Savory Example – Beef):

• 1/2 pound ground beef
• 1/2 small onion, finely diced
• 1/4 cup diced bell pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup tomato sauce or diced tomatoes
• 1/4 cup raisins (optional, for a sweet-savory twist)

For Sweet Filling (Optional):

• 1 cup diced apples or pears
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon flour

For Assembly:

• 1 egg, beaten (for egg wash)
• Optional: Sesame seeds for topping

Instructions

Step 1: Make the Dough

1. In a mixing bowl, combine the flours and salt.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Add the sourdough discard and mix until the dough starts to come together. Add cold water, one tablespoon at a time, until the dough forms a ball.
4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Step 2: Prepare the Filling

1. For the savory filling: Cook the ground beef in a skillet over medium heat. Add the onion and bell pepper, and cook until softened. Stir in the spices, tomato sauce, and raisins (if using). Cook until the mixture is thickened. Let cool before using.
2. For the sweet filling: Toss the diced fruit with brown sugar, cinnamon, and flour.

Step 3: Roll and Fill the Dough

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
3. Cut out circles using a 4-5 inch round cutter (a bowl or glass works too).
4. Place 1-2 tablespoons of filling in the center of each circle. Fold the dough over to create a half-moon shape. Seal the edges by pressing with a fork.