Beef Sourdough Empanadas {Easy Discard/Starter Recipe}
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These Sourdough Empanadas are everything you want in a homemade meal. They’re flaky, flavorful, and generously filled with savory beef and tender veggies.
The sourdough pastry dough is easy to mix in one bowl and, just like my Sourdough Pie Crust recipe, can be made ahead to save time later. You can even long ferment it for extra gut-health benefits!
Plus, they freeze really well too, so they’re great for quick lunches or busy weeknights. Round out this Latin-inspired meal with my Sourdough Churros or Sourdough Tres Leches Cake for dessert!
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Why You’ll Love This Recipe
It’s a delicious way to use your sourdough starter (or discard)
Whether your starter is bubbly and active or just hanging out in the fridge, this dough works with either one when it comes to making your own empanadas. This buttery pastry is a great way to cut down on waste and still get that classic sourdough flavor in every bite.
If you’re looking for more ways to use discard, try my Sourdough Tortillas or Sourdough Churros.
The dough is easy to work with and super flavorful
This sourdough empanada dough is soft, easy to roll out, and bakes up with the perfect texture, crisp on the outside, tender on the inside. It’s beginner-friendly and can be made ahead of time, which is a big win for those busy days.
The filling is hearty, flexible, and packed with flavor
You get all the comfort of a savory beef filling with tender potatoes, carrots, and just the right amount of spice. Don’t have beef? You can use ground chicken or turkey instead.
They’re freezer-friendly and perfect for meal prep
These sourdough empanadas are easy to make ahead and freeze, so you’ve always got a quick lunch or dinner ready to go. Just reheat and eat.
Ingredients & Substitutions
* To find full list of ingredients with precise measurements, scroll to the bottom of this post to find the recipe card*
Sourdough Empanada Dough
- Flour: All-purpose flour works perfectly for this recipe
- Unsalted butter: If you use salted butter instead, reduce the salt by 1 gram (1/4 teaspoon)
- Sourdough Starter: You can use active sourdough starter or sourdough discard for this recipe. Just be sure to use the same amount in grams!
Beef Filling
- Ground beef: I used 85% lean ground beef, but use what you have! This can also be substituted with ground chicken or turkey.
- Vegetables: I opted for yellow potatoes, onions, carrots and peas for extra flavor, but you can omit or add your favorite vegetables such as peppers, celery, etc.
- Beef broth: Adds depth to the filling. Use store-bought or homemade, whatever you’ve got on hand.
- Tomato paste: Thickens the filling and adds that classic savory richness.
- Seasonings: Minced garlic along with chili powder, cumin, oregano, paprika, salt and pepper bring delicious Latin flavor to this picadillo-inspired beef filling. Other traditional additions include ground cinnamon and red chili flakes! You could even add some sliced green olives for some acidity or raisins for touch of sweetness.
How to Make Sourdough Empanadas
First, prepare the sourdough empanada dough. I like to prepare this pastry dough the night before to save time.
- Heat water and butter on the stovetop or in the microwave until the butter has melted. Whisk in the sourdough starter until smooth.
- In a large bowl, whisk together the flour and salt. Create a well in the center of the flour mixture.
- Pour the hot liquid into the well and stir until all of the flour mixture has been combined and an oily dough has formed.
- Wrap the dough in plastic wrap and store in the fridge for at least 2 hours
Long Fermentation Tip
To long ferment this sourdough empanada dough, keep it in the fridge for up to 48 hours. When ready to bake, remove the dough from the fridge and let rest for 15-30 minutes at room temperature. This will help for easier rolling.
While the empanada dough is chilling, prepare the beef filling.
- Preheat a large skillet to medium heat. Then add olive oil and cook onions until translucent, then add garlic. Add the beef and cook. Once it is fully cooked, drain the beef of excess grease and return back to the skillet.
- Add chopped potatoes and carrots and continue to cook for 5 minutes.
- Add broth, tomato paste, seasonings, and stir. Cover and continue to cook for 15 minutes on low.
- Once the potatoes and carrots are tender, remove the skillet from the heat, add the frozen peas, stir and allow the filling to cool to room temperature.
Shaping Sourdough Empanadas
- Divide the dough into 20 even pieces (about 36 grams each) and roll into dough balls. On a floured work surface, roll each dough ball until 5 inches in diameter.
- Place 2 heaping Tablespoons on one half of the rolled empanada dough. We’ve sprinkled some shredded Colby Jack or cheddar cheese on top of the beef filling, which is also delicious!
- Wet the edge of half of the empanada dough with water. This will help seal the sourdough empanada.
- Fold the empanada in half.
- Crimp close with the prongs of a fork to seal the sourdough empanadas.
- Preheat the oven to 400 degrees F. While the oven preheats, brush the tops of each empanada with an egg wash.
- Bake for 20-25 minutes, or until the empanadas are golden brown.
- Serve warm and enjoy!
How to Serve
These sourdough empanadas are best served warm, right out of the oven. The crust turns out golden and crisp, and the filling is packed with flavor.
They make a filling lunch or dinner on their own, but you can also serve them with a side of rice, a quick salad, or even some salsa and sour cream for dipping. I loved serving them with a homemade chimichurri.
If you’re hosting, they work great as a handheld snack for a party or game day spread.
How to Store, Freeze & Reheat
Store: Let the empanadas cool completely before storing. Keep them in an airtight container in the fridge for up to 4 days. When you’re ready to eat, reheat them in a 300°F oven for about 10 minutes so they get nice and crispy again.
Freeze Baked Empanadas: You can freeze them after baking. Once completely cooled, lay them out on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. To reheat, bake straight from frozen at 300°F for about 10-15 minutes.
Freeze Pre-baked Empanadas: You can also freeze before baking. Once the empanadas are shaped, lay them out on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Add a few extra minutes to the bake time.
FAQs
Some recipes require a sourdough starter, like when you’re making those loaves of tangy fermented bread, but not this one. For this recipe, you can use either an active starter or unfed sourdough (also known as discard). Just make sure to use the correct amount by weight.
While the dough is flaky and buttery like a pie crust, it’s sturdier and more elastic thanks to the sourdough starter. It holds up really well to hearty fillings, especially when you give it time to chill or long ferment.
The secret to a tender crust is in the butter, the rest time in the fridge, and not overworking this homemade dough. Once you combine flour, salt, and the warm butter mixture, be gentle with mixing and shaping for the best texture.
Beef Sourdough Empanadas Recipe
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Equipment
- skillet
Ingredients
Sourdough Empanada Dough
- 180 grams water 3/4 cup
- 170 grams unsalted butter 3/4 cup
- 120 grams sourdough discard 1/2 cup
- 290 grams all-purpose flour 2 cups + 1 Tablespoon
- 9 grams salt 1 1/2 teaspoons
Beef Filling
- 15 grams olive oil 1 Tablespoon
- 35 grams onion, diced 1 small onion
- 6 grams garlic, minced 2 cloves
- 454 grams 85% lean ground beef 1 pound
- 178 grams yellow potatoes, 1/2 inch cubes 1 cup
- 75 grams carrot, 1/4 inch cubes 2 small carrots
- 240 grams beef broth 1 cup
- 40 grams tomato paste 2 Tablespoons
- 1.5 grams chili powder 3/4 teaspoon
- 1.5 grams cumin 3/4 teaspoon
- 1.5 grams paprika 3/4 teaspoon
- .75 grams oregano 3/4 teaspoon
- .5 grams black pepper 1/4 teaspoon
- 6 grams salt 1 teaspoon
- 75 grams frozen peas 1/2 cup
- egg wash egg + splash of water
Instructions
Sourdough Empanada Dough
- Heat water and butter on the stovetop or in the microwave until the butter has melted. Whisk in the sourdough discard until smooth.You can use active sourdough starter, just be sure to use the same amount in grams. If you plan to long ferment the dough, cool the water/butter mixture before adding in the active sourdough starer. If the liquid is hotter than 110 degrees F, this can damage the starter, preventing it from fermenting.180 grams water, 170 grams unsalted butter, 120 grams sourdough discard
- In a large bowl, whisk together the flour and salt. Create a well in the center of the flour mixture. Pour the hot liquid in the center and mix until an oily dough is formed.290 grams all-purpose flour, 9 grams salt
- Wrap the dough in plastic wrap and store in the fridge for at least 2 hours.Long Ferment: To long ferment this sourdough empanada dough, store the dough in the fridge for up to 48 hours. Remove the dough 15-20 minutes before shaping for easier rolling.
- While the empanada dough is chilling, prepare the beef filling.I like to prepare the empanada dough the day before to save time! The filling can be prepared in advance, as well.
Beef Filling
- Preheat a large skillet to medium heat. Once hot, add the olive oil and onions. Stir occasionally and cook until translucent. Then add the garlic and continue to cook for 1 minute or until fragrant.15 grams olive oil, 35 grams onion, diced, 6 grams garlic, minced
- Next, add the beef and cook, breaking it up with a wooden spoon. Once it is fully cooked, drain the beef of excess grease and return it back to the skillet.454 grams 85% lean ground beef
- Add the chopped potatoes and carrots and continue to cook for 5 minutes, stirring occasionally.178 grams yellow potatoes, 1/2 inch cubes, 75 grams carrot, 1/4 inch cubes
- To the mixture, add the broth, tomato paste, seasonings, and stir. Cover and continue to cook for 15 minutes on low.240 grams beef broth, 40 grams tomato paste, 1.5 grams chili powder, 1.5 grams cumin, 1.5 grams paprika, .75 grams oregano, .5 grams black pepper, 6 grams salt
- Once the potatoes and carrots are tender, remove the skillet from the heat and add the frozen peas. Stir and allow the filling to cool to room temperature before shaping the empanadas. If the dough is too warm, it will melt the pastry dough.75 grams frozen peas
Shaping Sourdough Empanadas
- Place a piece of parchment paper on a large baking sheet. Set aside.
- Divide the dough into 20 even pieces (about 36 grams each) and roll into dough balls. On a floured work surface, roll each dough ball until 5 inches in diameter.
- Place 2 heaping Tablespoons on one half of the rolled empanada dough, leaving ½ inch on dough on the edges. Refer to pictures above.We’ve also sprinkled some shredded Colby Jack or cheddar cheese on top of the beef filling, which is also delicious!
- With a clean finger or a pastry brush, wet the edge of half of the empanada dough with water. This will help seal the sourdough empanada. Fold the empanada in half and crimp the edges with a fork to seal the empanada fully.
- Place the shaped empanada on the prepared baking sheet. Repeat with the remaining dough balls and filling.I baked my empanadas in batches, about 8-10 at a time.
Bake
- Preheat the oven to 400 degrees F. While the oven preheats, brush the tops of each empanada with an egg wash.egg wash
- Bake for 20-25 minutes, or until the empanadas are golden brown.
- Serve warm and enjoy!
Notes
Ingredients & Substitutions
Sourdough Empanada Dough
-
- Flour: All-purpose flour works perfectly for this recipe
-
- Unsalted butter: If you use salted butter instead, reduce the salt by 1 gram (1/4 teaspoon)
- Sourdough Starter: You can use active sourdough starter or sourdough discard for this recipe. Just be sure to use the same amount in grams!
Beef Filling
-
- Ground beef: I used 85% lean ground beef, but use what you have! This can also be substituted with ground chicken or turkey.
-
- Vegetables: I opted for yellow potatoes, onions, carrots and peas for extra flavor, but you can omit or add your favorite vegetables such as peppers, celery, etc!
-
- Beef broth: Adds depth to the filling. Use store-bought or homemade, whatever you’ve got on hand.
-
- Tomato paste: Thickens the filling and adds that classic savory richness.
-
- Seasonings: Minced garlic along with chili powder, cumin, oregano, paprika, salt and pepper bring delicious latin flavor to this picadillo inspired beef filling. Other traditional additions include ground cinnamon and red chili flakes!
Filling Variations
You can fill these empanadas with all of your favorite fillings. I even tried the dough with some sweet fillings as well – delicious! Some ideas include- Cheesy Chicken & Spinach
- Chicken Tinga
- Ham & Cheese
- Roasted Veggies & Feta
- Apple Cinnamon
- Banana & Hazelnut Spread
- Pumpkin Pie
I love discard recipes because of the magic the discard does to gluten. I am lucky I found your website. This recipe just like other I tried had delicious final result.
I love hearing from fellow discard fans! It really does something special to dough. I’m so glad you found my little corner of the internet — and that the empanadas didn’t disappoint!
can I use whole wheat flour?
Great question! I have not personally tested this recipe with whole wheat flour, so I cannot guarantee the exact results. Whole wheat flour tends to absorb more liquid and can make the dough slightly denser.
If you would like to try it, I recommend starting with a partial substitution, such as replacing 25–50% of the flour with whole wheat rather than using 100%. That usually keeps the dough easier to work with while still adding the whole wheat flavor. If you try it, I would love to hear how it turns out!
TRUST THE PROCESS! The dough feels way too wet when you mix it, but once you put it in the fridge it firms up. I followed the recipe exactly and left my dough in the fridge over night. It was easy to work with the next day. They were delicious and my family loved them!
I love this comment — thank you! “Trust the process” is exactly right! The dough does feel a bit soft at first, but the overnight rest really makes it so much easier to work with. I’m so glad you followed it through and that your family loved the empanadas!
This recipe is so simple and amazingly delicious. I used Japanese style as my filling and followed this recipe for the dough. I followed the dough directions exactly and didn’t have any issues. My only issue is I wish I would have found this sooner. I can’t wait to experiment with more fillings.
This makes me so happy to read — thank you! I love that you used a Japanese-style filling… that sounds incredible! So excited for you to experiment with more fillings — that’s the fun part! Thanks so much for sharing.
This is my all-time favorite sourdough discard recipe! I follow it exactly a written and it comes out perfectly every time. My family loves these empanadas! Thank you!
Your all-time favorite?! That makes me so happy to hear! I’m so glad they turn out perfectly for you every time and that your family loves them. Thank you so much for taking the time to share — that truly means a lot!
I have to figure out a better assembly line, but they ended up being delicious!!
So thrilled to hear that you enjoyed this recipe! Thank you for sharing!
I was worried at first as the dough was very wet, but added a significant amount of extra flour and left in the fridge to chill for at least 24 hours. Wound up being easy to roll out and they turned out GREAT! My whole family loved them. Even picky eaters! Will definitely make them again. Thank you!
Thank you so much for sharing this — I’m so happy to hear they turned out great and that even the picky eaters loved them! 😊 Chilling the dough overnight definitely helps make it easier to roll out, and it sounds like your adjustments worked perfectly. I’m thrilled your family enjoyed them!
Can you leave the dough to long ferment more than 48 hours? Say, up to 72 hours? Thanks!
Great question! Yes, you can long ferment the dough up to about 72 hours, though the flavor will become tangier and the dough may relax more, making it a little trickier to work with. If you try extending it, I’d recommend keeping it well covered in the fridge and checking the texture before rolling out. If it feels too soft, you may just need a light dusting of flour when shaping.
These are very tasty! Love how they turned out.
I didnt realize leaving to chill helps with the rolling and shaping. My dough was sticky and difficult to work with but I added about 1/2 cup more flour. And then more flour on top of the ball before rolling. I found out if it’s rolled too thin the stuffing can seep out. My dough made about 11 but I think my circles were a bit larger.
I tried this dough and it was the best buttery dough to date. Thank you so much for sharing it.
I saw the previous comments and made the adjustment to the quantity of water. This recipe barely needed water for the dough. I added just 2 tablespoons for the sake of adding water. If you are going to try this recipe do your self a favor and add only 2 tablespoons of water. Enjoy!
We love how flaky this crust is and how flavorful the filling is! Plus, making a double batch and freezing half for later is such a lifesaver when you need dinner in a pinch.
Excellent recipe. Even though I used 50-gram balls, the dough shrank. I’d like to know why. Follow the recipe exactly. Thank you.
Hi Maria! Thanks so much for the kind words—I’m glad you enjoyed the recipe! As for the dough shrinking, that’s usually a sign the gluten was a bit tight when you rolled it out. This can happen if the dough is still cold or if it hasn’t had enough time to rest after dividing.
Next time, try letting the dough balls rest for 10–15 minutes (covered) before rolling them out. That gives the gluten a chance to relax, which should help prevent the shrinking. Let me know if you give it another go—I’m happy to help troubleshoot further if needed!
Thanks
Yum! My family devoured these. Also, they do heat up so nicely in the toaster oven the next day. I made mine larger because I didn’t have much time and they definitely didn’t look as pretty as yours, but they were so delicious. I am definitely making these again. Thank you!
Love this so much! Thank you for sharing, Sara!
I’m a little confused because I weighed the measurements exactly what you had written and the dough was so runny. I had to add almost a cup more of flour and it’s still on the liquid side so I’m hoping it still works out.
Did I do something wrong, or are your measurements off?
Hi Brooke. Thanks so much for trying the recipe—and I’m sorry to hear the dough gave you trouble! I double-checked the measurements and they are correct as written, and others have had success with the same ratios, so I’m thinking something else may have affected the dough texture. A few things that can cause a runnier dough are:
Using a different type of flour (like cake or pastry flour, which absorbs less liquid)
Very high humidity in the kitchen (flour can absorb less moisture in damp conditions)
A miscalibrated kitchen scale (it happens more often than you’d think!)
That said, I’m really glad you adjusted and kept going—I hope they still turn out delicious! Let me know how they bake up, and I’m happy to help troubleshoot further if needed.
I had the same issue. I found a similar recipe with 340g of AP flour instead and went with that amount. Still a loose dough, but it seemed to come together. Currently chilling in the fridge, so we’ll see!
Thanks for sharing your experience! Yes — this dough is on the softer side before chilling, but the rest time in the fridge really helps it firm up and become easier to work with. Using a touch more flour, like you did, is totally fine if your dough feels too loose — sometimes humidity, flour brand, or starter hydration can make a difference. Hope they turned out delicious after chilling!
Will these work with gluten free sourdough discard and dairy free butter?
Hi Mary! I haven’t tested this recipe with gluten-free sourdough discard or dairy-free butter, so I can’t say for sure—but I love that idea and think it’s worth experimenting with! My guess is that the gluten-free dough will be more delicate to work with, so I’d recommend chilling it well before rolling and shaping. As for dairy-free butter, that should work fine as long as it’s a stick-style version (not a tub) so the fat content is similar. If you give it a try, I’d love to hear how it goes!