Sourdough Empanadas

Prep Time: 2 hours (plus overnight fermentation) | Cook Time: 25 minutes | Total Time: 2 hours 25 minutes (plus fermentation)
Difficulty: Intermediate | Servings: 12 empanadas

Empanadas are a beloved pastry in many cultures, and this sourdough version adds a delicious tang and improved digestibility. Filled with a savory beef and vegetable mixture, these empanadas are perfect for meal prep, parties, or a hearty snack.

---

Ingredients

For the Sourdough Dough:

• 300g (2 ½ cups) all-purpose flour

• 100g (¾ cup) whole wheat flour

• 100g (½ cup) active sourdough starter (100% hydration)

• 120g (½ cup) warm water

• 60g (¼ cup) unsalted butter, softened

• 1 large egg

• 10g (2 tsp) sugar

• 8g (1 ½ tsp) salt

For the Beef Filling:

• 1 tbsp olive oil

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 250g (½ lb) ground beef

• 1 tsp cumin

• 1 tsp paprika

• ½ tsp chili powder (optional)

• ½ tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

• 1 small bell pepper, diced

• 2 tbsp tomato paste

• 1 hard-boiled egg, chopped (optional)

• ¼ cup green olives, sliced (optional)

For Egg Wash:

• 1 egg

• 1 tbsp water

---

Instructions

1. Prepare the Sourdough Dough (Night Before or Early Morning)

1. In a large mixing bowl, combine the flours, sugar, and salt.

2. Add the sourdough starter, warm water, softened butter, and egg. Mix until a shaggy dough forms.

3. Knead by hand (10-15 minutes) or with a stand mixer (5-7 minutes) until smooth and elastic.

4. Cover with a damp towel and let ferment at room temperature for 8-12 hours (or overnight). The dough should rise by about 50%.

2. Make the Beef Filling

1. Heat olive oil in a skillet over medium heat. Add onions and sauté until translucent (3-4 minutes).

2. Add garlic and cook for 30 seconds until fragrant.

3. Add ground beef, breaking it up with a spoon. Cook until browned (5-6 minutes).

4. Stir in cumin, paprika, chili powder, oregano, salt, and pepper.

5. Add bell pepper and tomato paste. Cook for another 3-4 minutes until the peppers soften.

6. Remove from heat and let cool. If using, mix in chopped hard-boiled egg and olives.

3. Shape the Empanadas

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Divide the dough into 12 equal portions (about 60g each). Roll each into a ball.

3. On a lightly floured surface, roll each ball into a 5-6 inch (12-15 cm) circle.

4. Place 2 tbsp of filling in the center of each circle.

5. Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing with a fork or crimping by hand.

4. Bake the Empanadas

1. Whisk the egg and water to make an egg wash. Brush over each empanada.

2. Bake for 20-25 minutes until golden brown.

3. Let cool for 5 minutes before serving.

---

Nutritional Information (Per Empanada)

---

Tips & Variations

• Vegetarian Option: Replace beef with sautéed mushrooms, spinach, and cheese.

• Cheese Lovers: Add shredded mozzarella or cheddar to the filling.

• Freezing: Freeze unbaked empanadas on a tray, then transfer to a bag. Bake from frozen, adding 5-7 extra minutes.

Enjoy these flaky, tangy sourdough empanadas fresh out of the oven with a side of chimichurri or hot sauce!