Sourdough Empanadas Recipe

Prep Time: 1 hour 30 minutes (plus 12-16 hours fermentation)
Cook Time: 25 minutes
Total Time: 14-19 hours (mostly hands-off fermenting)
Skill Level: Intermediate
Effort Intensity: Medium-High (Requires an active sourdough starter and some dough-handling skill, but the process is broken into manageable stages.)
Yield: 12 medium empanadas
Last Updated: October 26, 2023

Introduction

Transform the classic handheld pie with the depth and complexity of sourdough. These empanadas feature a uniquely flaky, tender, and flavorful crust, courtesy of a long, slow fermentation. The filling is a robust and aromatic blend of spiced beef, sweet roasted poblano peppers, and raisins, creating a perfect balance of savory, sweet, and earthy notes. They’re fantastic fresh from the oven, and they freeze beautifully for future meals.

---

Ingredients

For the Sourdough Dough:

• 350g (about 2 ¾ cups) all-purpose flour, plus more for dusting

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

• 170g (¾ cup) warm water

• 7g (1 ¼ tsp) fine sea salt

• 115g (½ cup or 1 stick) cold unsalted butter, cubed

• 1 large egg, for egg wash

For the Spiced Beef & Poblano Filling:

• 1 tbsp olive oil

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 1 lb (450g) ground beef (85/15 blend for best flavor)

• 2 medium poblano peppers, roasted, peeled, seeded, and diced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp dried oregano

• ¼ tsp ground cinnamon

• Pinch of ground cloves

• 2 tbsp tomato paste

• ¼ cup beef broth or water

• 3 tbsp raisins, roughly chopped

• 2 tbsp sliced green olives (optional)

• Salt and freshly ground black pepper to taste

For Serving (Optional):

• Fresh cilantro or parsley

• Lime wedges

• Spicy salsa or creamy avocado crema

---

Equipment

• Large mixing bowl

• Dough scraper

• Plastic wrap or damp cloth

• Large skillet

• Baking sheets

• Parchment paper

• Rolling pin

• Round cutter or bowl (approx. 5-6 inches in diameter)

• Fork or empanada press

• Pastry brush

---

Instructions

Day 1: Evening – Create & Ferment the Dough

Intensity: Low (Hands-on time: 15 minutes)

1. Mix: In a large bowl, combine the flour and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

2. Incorporate Starter: Make a well in the center. Add the active sourdough starter and warm water. Use a fork or your hands to mix until a shaggy dough forms.

3. Knead & Rest: Turn the dough out onto a lightly floured surface. Knead gently for just 2-3 minutes until it comes together into a cohesive but not perfectly smooth ball. Do not over-knead.

4. Bulk Fermentation: Place the dough ball back in the bowl, cover tightly with plastic wrap or a damp cloth, and let it ferment at room temperature (68-72°F / 20-22°C) for 12-16 hours. The dough will rise slightly, become aerated, and develop a tangy aroma.

Day 2: Morning – Prepare the Filling & Assemble

Intensity: Medium (Hands-on time: 45 minutes)

1. Make the Filling: While the dough finishes its ferment, prepare the filling. Heat olive oil in a large skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute until fragrant. Add ground beef, breaking it up with a spoon, and cook until browned. Stir in cumin, paprika, oregano, cinnamon, cloves, tomato paste, salt, and pepper. Cook for 1 minute. Add beef broth, diced roasted poblanos, raisins, and olives (if using). Simmer for 5-7 minutes until the liquid is absorbed. Taste and adjust seasoning. Let the filling cool completely.

2. Shape the Dough: Turn the fermented dough out onto a lightly floured surface. Gently pat it into a rectangle. Using a rolling pin, roll it out to about ¼-inch thickness.

3. Cut Rounds: Use a 5-6 inch round cutter or an inverted bowl to cut out circles of dough. Re-roll the scraps to cut more rounds. You should get about 12.

4. Fill & Seal: Place a heaping tablespoon (about 2 tbsp) of cooled filling in the center of each round. Brush a little water around the edges. Fold the dough over to create a half-moon shape. Press the edges firmly with your fingers to seal. Use a fork to crimp the edges decoratively and ensure a tight seal, or use an empanada press. Place formed empanadas on a parchment-lined baking sheet.

5. Second Rise: Cover the empanadas loosely with a damp cloth and let them rest at room temperature for 30 minutes. Preheat your oven to 400°F (200°C) during the last 15 minutes of this rest.

6. Bake: Whisk the egg with 1 tablespoon of water to make an egg wash. Brush the tops of each empanada lightly with the wash. Bake for 20-25 minutes, or until the crust is deeply golden brown and flaky.

7. Cool & Serve: Let the empanadas cool on the baking sheet for at least 10 minutes before serving. They are delicious warm or at room temperature.

---

Nutritional Information (Per Empanada)

Note: Nutritional values are estimates calculated using standard ingredients and may vary.

• Calories: ~320 kcal

• Total Fat: 18g

  • Saturated Fat: 9g

• Cholesterol: 65mg

• Sodium: 320mg

• Total Carbohydrates: 27g

  • Dietary Fiber: 2g

  • Sugars: 3g

• Protein: 13g

Key Nutrient Highlights: This recipe provides a good source of protein and iron from the beef. Using sourdough fermentation may help increase the bioavailability of some minerals and can be easier to digest for some individuals compared to commercial yeast doughs. The poblano peppers add a dose of Vitamin C.

---

Chef’s Notes & Tips for Success

• Starter Readiness: Ensure your sourdough starter is active and bubbly, having been fed 4-12 hours before use. It should pass the float test (a spoonful drops into a glass of water floats).

• Cool Filling is Crucial: A hot filling will melt the butter in the dough, making it greasy and difficult to handle. Patience here is key.

• Seal Tightly: A good crimp or fork press is essential to prevent the empanadas from bursting open in the oven.

• Make-Ahead Friendly: You can freeze unbaked, assembled empanadas on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time. The filling can also be made 2-3 days in advance.

• Filling Variations: Get creative! Substitute with shredded chicken, sautéed mushrooms and spinach, or a classic picadillo. The sourdough crust pairs wonderfully with almost any savory filling.