The best sourdough empanada recipe

Do you like pastries? So why not enjoy your evening meal with the most delicious sourdough empanadas? These delicious empanadas are incredibly fresh and packed with great flavor. And here's how to make them!

Table of Contents

Print

For the dough

• 113 g throw in the sourdough
• 28 g water
• 1 egg
• 300 gr all purpose flour
• 1/2 tsp baking powder
• 226 g butter

For the filling

• 300 gr Yukon Gold Potatoes
• 226 g ground beef
• 150 g carrots
• 75 g raisins (optional)
• 60 g peas
• 1 spoon smoked paprika
• 1 spoon organic garlic powder
• 1/2 tsp organic black pepper mill
• 1 spoon sea ​​salt

For washing eggs

• 1 egg
• 14 g water
• 1/8 tsp sea ​​salt

1. Before we move on to baking the pastries, you need to freeze your butter. The best way to do this is to cut your butter into 1/2 inch thick cubes and freeze them until ready to use.
2. Combine the sourdough starter, water and egg in a small bowl, then mix until your initial sourdough starter is completely dissolved. Set this aside or refrigerate until ready to use. It is important that this mixture remains cold.
3. Take a large bowl and put the flour, toss in the butter cubes until they are well coated with flour. Squeeze or pick up the pieces of butter with your fingers so that they become smaller, instead of having large pieces of butter in your bowl. Your butter should be coated in flour and should be the size of a nut to a pea.
4. Using your hands, create a well or opening in the center of your flour and pour the wet mixture into the center. Use a spatula to gently mix your batter. Use your hands to combine the dough together with a gentle kneading motion. Continue cooking until the mixture starts to stick together.
5. Transfer your dough to a large piece of plastic wrap and gather your dough into a disc shape. Wrap the dough and refrigerate for 30 minutes. This will allow the butter to cool while the flour hydrates.
6. Then place your dough on a lightly floured work surface. Use a rolling pin to shape your dough into a 10-by-12-inch rectangle. Fold the shorter edges of the dough towards the middle. Wrap the dough in plastic wrap and refrigerate for another 30 minutes.
7. Then repeat the previous step once more. Wrap your dough in plastic wrap and refrigerate for at least 2 hours, or overnight if you want to bake it the next day. Once that's done, it's time to assemble your empanada.
8. Now it's time to make the filling. Peel the potatoes and carrots, cutting them into 1/2-inch cubes, then set aside. Grind the peppercorns and mix with the paprika, garlic powder and salt in a small bowl. Put this aside.
9. Heat a little oil in a large skillet over medium-high heat. Fry the potatoes in the pan for 5 minutes, stirring them so that they cook evenly. Add your sliced ​​carrots and ground beef, stirring until the meat is browned. This should not take more than 10 minutes. Finally, pour in your spice mix and stir.
10. Once your vegetables are soft, you can add raisins and frozen peas. Once done, place your filling in a heatproof dish and allow to cool completely before assembling the empanadas. Do not put warm or hot filling on top of your dough, as this will melt the butter into the dough.
11. Preheat your oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.
12. Divide the dough into 12 pieces, rounding each piece into a ball. Place each ball on a baking sheet and cover with plastic wrap. refrigerate for 15 minutes before continuing.
13. Use a rolling pin to flatten each piece of dough into a 6-inch circle. Add 3 tablespoons of filling to half of your dough, then wrap the dough around the filling. Use a shape to pinch and seal the edges of the dough. If there is any excess, simply trim it off using a pizza cutter.
14. Place the filled empanada on a baking sheet and refrigerate while you continue to fill the rest of the dough.
15. Your empanadas on a baking sheet should have a small gap so they don't touch each other. Combine the egg wash ingredients in a small bowl, then use a pastry brush to lightly brush the empanada with the egg wash.
16. Bake the empanadas for 15-20 minutes until they are a nice golden brown. Remove the baking sheets from the oven and carefully place your wonderful empanadas on a wire rack to cool.

• Author: Natasha Krajnc
• Preparation time: 4.5 hours
• Cooking time: 20 min
• Category: Tooth
• Kitchen: Spanish

Nutrition

• Serving Size: 1 empanada
• Calories: 300 calories
• Fat: 10 g
• Saturated fat: 6 g
• Carbohydrates: 30 g
• Protein: 60 g

Keywords: sourdough empanada

What are Empanadas?

Empanadas, also known as hand pies, are Spanish pastries or delicious crescent-shaped pockets of baked or fried dough filled with a wonderful filling.

Empanadas can be filled with almost anything, from savory meats and cheeses to sweet fruits and other ingredients.

Sour Dough Empanadas

Have these with a side of these delicacies plantain air conditioner!

If you love hand pies, then you are probably in dire need of some similar recipes. Your sourdough starter or toss can be used for almost any type of recipe you can think of.

So don't be afraid to grease your elbows with flavor sourdough tossing recipe!

Frequently asked questions