Description
These sourdough empanadas are flaky, crispy, and packed with savory flavor in every bite. Perfect for cozy dinners, meal prep, or sharing with friends.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup cold unsalted butter, cubed
- 1 cup sourdough discard
- 1 egg
- 2 tablespoons cold water if needed
- 1 pound ground beef
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 1 teaspoon salt
- ¼ cup tomato sauce
- ½ cup shredded cheese
- 1 tablespoon olive oil
- 1 egg beaten with 1 tablespoon water for egg wash
Instructions
- Combine flour and salt in a bowl. Cut in cold butter until crumbly.
- Mix in sourdough discard and egg until dough forms. Add cold water if needed.
- Knead gently until smooth, then refrigerate for 30 minutes.
- Heat olive oil in a skillet and cook onion until soft.
- Add garlic and cook briefly until fragrant.
- Brown the ground beef and drain excess grease.
- Stir in smoked paprika, cumin, salt, pepper, and tomato sauce.
- Let the filling cool, then mix in shredded cheese.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Roll dough and cut into circles.
- Add filling to each dough circle and fold into half-moon shapes.
- Seal edges with a fork and place on baking sheet.
- Brush tops with egg wash.
- Bake for 22 to 25 minutes until golden brown.
- Cool slightly and serve warm
- Prep Time: 15 minutes
- Category: Breakfast
- Cuisine: American