Sourdough Empanadas Recipe (Flaky, Tender & Full of Flavor)

Sourdough empanadas are a delicious twist on the classic hand-held pastry. Made with buttery dough enriched with sourdough starter, these empanadas are flaky, tender, and lightly tangy, with a depth of flavor you simply can’t get from regular dough. Whether baked or fried, sourdough empanadas are perfect for appetizers, snacks, lunch, or even meal prep.

In this complete guide, you’ll learn how to make sourdough empanadas from scratch, using either active sourdough starter or discard. You’ll also find filling ideas, baking and frying instructions, storage tips, and nutrition information.

Why You’ll Love These Sourdough Empanadas

• Extra flaky, buttery dough

• Subtle sourdough tang for added flavor

• Great way to use sourdough discard

• Perfect for baking or frying

• Freezer-friendly and meal-prep ready

Once you try empanadas made with sourdough, it’s hard to go back to regular pastry dough.

What Are Sourdough Empanadas?

Empanadas are stuffed pastries popular across Latin America, Spain, and the Philippines. Traditionally made with wheat or corn dough, empanadas can be baked or fried and filled with savory or sweet fillings.

Sourdough empanadas use sourdough starter in the dough, which adds flavor, improves texture, and lightly ferments the flour. The result is a tender, flaky crust with a subtle tang that pairs beautifully with both savory and sweet fillings.

Ingredients for Sourdough Empanadas

Sourdough Empanada Dough

• 2½ cups (315 g) all-purpose flour

• ½ tsp salt

• ½ cup (113 g) cold butter, cubed

• ¾ cup (180 g) sourdough starter (discard or active)

• 1 large egg

• 1–2 tbsp cold water (only if needed)

Optional Egg Wash

• 1 egg

• 1 tbsp milk

How to Make Sourdough Empanada Dough

1. Mix the Dry Ingredients

In a large bowl, whisk together the flour and salt until evenly combined.

2. Cut in the Butter

Add cold butter cubes to the flour. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. These butter pieces create flaky layers in the dough.

3. Add Sourdough Starter and Egg

Stir in the sourdough starter and egg until the dough begins to come together. If the dough feels dry, add cold water one tablespoon at a time, just until a soft dough forms.

4. Chill the Dough

Shape the dough into a disc, wrap tightly, and refrigerate for at least 1 hour, or up to 24 hours. Chilling relaxes the gluten and makes the dough easier to roll.

Popular Empanada Filling Ideas

Classic Beef Filling

• 250 g ground beef

• 1 small onion, finely chopped

• 1 clove garlic, minced

• ½ tsp cumin

• ½ tsp paprika

• Salt and pepper to taste

Cook until browned and well seasoned. Let cool completely before using.

Other Savory Filling Ideas

• Shredded chicken with onions and spices

• Spinach and cheese

• Mushroom and cheese

• Spiced potatoes

• Cheese and herbs

Sweet Filling Ideas

• Apple cinnamon

• Chocolate and cream cheese

• Nutella and banana

• Guava and cheese

How to Assemble Sourdough Empanadas

1. Roll chilled dough on a lightly floured surface to about ⅛-inch thickness

2. Cut into 4–5 inch circles

3. Add 1–2 tablespoons of filling to the center

4. Fold dough into a half-moon shape

5. Seal edges by pressing with fingers or crimping with a fork

Baking Instructions

1. Preheat oven to 190°C / 375°F

2. Line a baking sheet with parchment paper

3. Arrange empanadas on the tray

4. Brush with egg wash for a golden finish

5. Bake for 22–25 minutes, until golden brown

Frying Instructions (Optional)

1. Heat oil to 175°C / 350°F

2. Fry empanadas in batches for 2–3 minutes per side

3. Remove when golden and crisp

4. Drain on paper towels

Tips for Perfect Sourdough Empanadas

• Always chill the dough before rolling

• Let fillings cool completely before assembling

• Do not overfill to avoid leaking

• Use discard for mild flavor, active starter for more tang

• Seal edges well to prevent opening during baking

Storage & Freezing Instructions

Refrigerator:
Store baked empanadas in an airtight container for up to 3 days.

Freezer:
Freeze unbaked empanadas on a tray, then transfer to freezer bags. Store up to 2 months. Bake directly from frozen, adding 5–7 minutes to baking time.

Nutrition Information (Per Empanada – Approximate)

• Calories: 250–280

• Carbohydrates: 28 g

• Protein: 7 g

• Fat: 13 g

• Fiber: 1–2 g

Values will vary depending on filling.

Frequently Asked Questions

Can I use sourdough discard?

Yes! Sourdough discard works perfectly and adds mild tang without strong fermentation.

Can I make these gluten-free?

Yes, with a gluten-free flour blend and gluten-free sourdough starter, though texture may differ.

Can I air fry sourdough empanadas?

Yes. Air fry at 180°C / 350°F for 10–12 minutes, flipping halfway.

Final Thoughts

These sourdough empanadas are flaky, flavorful, and incredibly versatile. Whether filled with savory meat, cheesy vegetables, or sweet fruit, the sourdough dough adds a unique depth of flavor that elevates every bite. Perfect for entertaining, meal prep, or freezer-friendly snacks, this recipe deserves a permanent spot in your sourdough rotation.