Sourdough Empanadas

Sourdough Empanadas

Recipe by Ellie Markovitch Course: Snack, Side dish, Main course
Servings

15

servings
Prep time

30

minutes
Cooking time

20

minutes

 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!
6-8 hour dough fermenting period necessary.
Makes around 15 hand pies.

Ingredients

  • 2 cups 2 Maine Grains Sifted All-Purpose Flour

  • 2 tbsp 2 sourdough starter or 1 tsp dry yeast

  • 1/2 cup 1/2 water

  • 1/4 cup 1/4 oil

  • 1/4 tsp 1/4 salt

  • leftovers, veggies, or ground beef for filling

Directions

  • Pre-heat oven to 400°. Lay parchment paper on a baking sheet, or lightly grease.
  • Have a filling ready like leftovers, veggies or ground beef. Add a chopped boiled egg or beans for extra protein.
  • In a mixing bowl, combine all ingredients for the dough.
  • Knead the dough and let it ferment on the counter for 6-8 hours.
  • 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.
  • If you like, empanadas can be brushed with egg or butter.
  • Arrange empanadas on your baking sheet. Bake for 20 minutes, until golden.

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By Ellie Markovitch
storycooking.com
IG @EllieMarkovitch
Facebook @storycookingmedia