Sourdough Empanadas

Sourdough Empanadas

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


Prep time


Cooking time



 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.



  • 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.

Did you make this recipe?

Tag @mainegrains on Instagram and hashtag it

Like this recipe?

Follow us @mainegrains on Pinterest

Did you make this recipe?

Follow us on Facebook

By Ellie Markovitch
IG @EllieMarkovitch
Facebook @storycookingmedia