Sourdough Empanadas

 Enjoy hot, take on a weekend adventure, or freeze for later use. A lightly fermented sourdough pastry makes these empanadas extra flavorful. No sourdough starter? Dry yeast will work too! 


2 cups Maine Grains Sifted All-Purpose flour
2 tbsp of sourdough starter or 1 tsp of dry yeast
1/2 cup water
1/4 cup oil


  1. Pre-heat oven to 400°. Lay parchment paper on a baking sheet, or lightly grease. 
  2. Have a filling ready – leftovers, veggies, ground beef. Add a chopped boiled egg or beans for extra protein. 
  3. In a mixing bowl, combine all ingredients for the dough.
  4. Knead the dough and let it ferment on the counter for 6-8 hours.
  5. Roll out circles and put a tablespoon of filling in the center, fold in half and crimp with a fork – fold and press the edges together to close. 
  6. Empanadas can be brushed with egg or butter if you like.
  7. Arrange empanadas on your baking sheet. Bake for 20 minutes, until golden.
  8. Makes about 15 hand pies –


Prep Time: 6-8 hours 
Bake Time: 20 minutes
Yield: 15 empenadas 

By Ellie Markovitch
IG @EllieMarkovitch
Facebook @storycookingmedia