Description
Savor the delightful taste of Beef Sourdough Empanadas, a perfect blend of flaky pastry and savory beef filling. These homemade treats feature a unique sourdough crust that not only enhances the flavor but also creates a satisfying texture. Ideal for any occasion—from casual family dinners to festive gatherings—these empanadas are easy to customize with your favorite vegetables and spices. With each bite, you’ll experience a burst of flavor that makes these pastries irresistible. Try this recipe today and bring warmth and comfort to your table!
Ingredients
Scale
- 180 grams water (3/4 cup)
- 170 grams unsalted butter (3/4 cup)
- 120 grams sourdough discard (1/2 cup)
- 290 grams all-purpose flour (2 cups + 1 tablespoon)
- 9 grams salt (1 1/2 teaspoons)
- 15 grams olive oil (1 tablespoon)
- 35 grams onion, diced (1 small onion)
- 6 grams garlic, minced (2 cloves)
- 454 grams 85% lean ground beef (1 pound)
- 178 grams yellow potatoes, 1/2 inch cubes (1 cup)
- 75 grams carrot, 1/4 inch cubes (2 small carrots)
- 240 grams beef broth (1 cup)
- 40 grams tomato paste (2 tablespoons)
- 1.5 grams chili powder (3/4 teaspoon)
- 1.5 grams cumin (3/4 teaspoon)
- 1.5 grams paprika (3/4 teaspoon)
- .75 grams oregano (3/4 teaspoon)
- .5 grams black pepper (1/4 teaspoon)
- 6 grams salt (1 teaspoon)
- 75 grams frozen peas (1/2 cup)
- Egg wash (egg + splash of water)
Instructions
- Start by combining the warm water and unsalted butter in a mixing bowl until melted. Then stir in the sourdough discard. Gradually add all-purpose flour and salt to form a dough. Knead until smooth and elastic, then let it rest for about 30 minutes.
- In a skillet over medium heat, add olive oil and sauté diced onions and minced garlic until fragrant. Add ground beef and cook until browned. Stir in yellow potatoes, carrots, beef broth, tomato paste, chili powder, cumin, paprika, oregano, black pepper, salt, and frozen peas. Simmer until potatoes are tender.
- Roll out the rested dough on a floured surface until about ¼ inch thick. Cut into rounds using a knife or cookie cutter. Place a spoonful of beef filling on one half of each round and fold over to create half-moons. Seal edges with a fork.
- Preheat your oven to 375°F (190°C). Arrange the empanadas on a baking sheet lined with parchment paper. Brush tops with egg wash for a golden finish. Bake for about 25 minutes or until golden brown.
Nutrition
- Serving Size: 1 empanada (120g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg