Sourdough Empanadas with a Beef Filling

There’s something deeply satisfying about biting into a warm, flaky empanada—especially when the dough is enriched with your own sourdough starter. These golden pockets of joy are packed with juicy beef, aromatic spices, and sweet-savory accents that take them over the top. Now imagine that flavor bundled in a dough made with real sourdough. That’s where the magic happens.

This recipe is all about making your own sourdough empanadas from scratch—using sourdough starter discard or active starter for the dough and a deeply seasoned beef mixture for the filling. It’s comfort food that’s elevated, rustic but sophisticated, and perfect for everything from weeknight dinners to party platters.

I’ll walk you through every step: making and fermenting the dough, creating a beef filling that’s bold but balanced, shaping and sealing the empanadas like a pro, and baking them to golden perfection.

Whether you’re new to empanadas or a seasoned baker looking for a way to use your starter, this recipe will become a staple. So let’s get into it.

What Makes These Empanadas Sourdough?

Traditional empanada dough is made with flour, butter or oil, and sometimes eggs or milk. It’s meant to be tender and buttery, holding in the filling without getting soggy. When you add sourdough to the mix, you bring two things to the table:

1. Flavor: Sourdough adds a subtle tang and complexity that enhances the richness of the dough without overpowering the filling.

2. Fermentation: A slow fermentation improves texture, digestibility, and makes the dough easier to work with.

You can use active starter or discard for this recipe. The dough is forgiving and flexible—it can be made same-day or fermented overnight in the fridge.

Why You’ll Love These Sourdough Empanadas

• Flaky & flavorful dough with that signature sourdough aroma.

• Juicy beef filling that’s seasoned, savory, and slightly sweet.

• Perfect for meal prep: Freeze before or after baking.

• Great for entertaining: These are always a crowd favorite.

• Versatile: You can swap the filling, bake or fry them, and enjoy hot or cold.

Ingredients You’ll Need

For the Sourdough Empanada Dough:

• 3 cups (360g) all-purpose flour

• 1 cup (227g) cold unsalted butter, cubed

• 1 cup (240g) sourdough starter (active or discard)

• 1 large egg

• 1 tsp salt

• 1–2 tbsp cold water, as needed

For the Beef Filling:

• 1 tbsp olive oil

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 lb (450g) ground beef

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp dried oregano

• ½ tsp chili flakes (optional)

• Salt and pepper to taste

• 1–2 tbsp tomato paste

• ¼ cup beef broth or water

• ¼ cup green olives, chopped (optional but recommended)

• ¼ cup raisins or chopped dates (for that sweet-savory hit)

• 1 hard-boiled egg, chopped (optional, traditional)

For Assembly:

• 1 egg yolk + 1 tbsp water (egg wash)

• Flour for rolling

• Optional: sesame seeds for topping

Making the Sourdough Dough

Let’s start with the dough, since it benefits from some rest time.

Step 1: Cut in the Butter

In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse sand with some pea-sized pieces.

This is what gives the dough its signature flakiness—don’t overwork it.

Step 2: Add Starter, Egg, and Mix

Add the sourdough starter and egg. Use a fork or your hands to gently mix everything together until a shaggy dough forms.

If it feels dry, add 1 tbsp cold water at a time until it just comes together. Don’t knead it like bread—you’re aiming for a tender, pastry-style dough.

Step 3: Rest and Chill

Form the dough into a ball, flatten it into a disk, wrap in plastic, and refrigerate for at least 2 hours or overnight. This allows the sourdough starter to ferment and the butter to chill, which equals better texture and flavor.

You can also ferment the dough for up to 24 hours for a tangier taste.

Making the Beef Filling

While the dough is resting, let’s make that flavorful beef filling.

Step 1: Sauté Aromatics

Heat olive oil in a skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute.

Step 2: Brown the Beef

Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.

Step 3: Season

Stir in tomato paste, paprika, cumin, oregano, chili flakes, salt, and pepper. Cook for 1-2 minutes until fragrant.

Add the beef broth and simmer until the mixture is moist but not soupy. Stir in olives, raisins (or dates), and chopped hard-boiled egg. Remove from heat and let cool completely before assembling empanadas.

Rolling and Filling the Empanadas

Once your dough is chilled and your filling is cool, it’s time to assemble.

Step 1: Roll Out the Dough

Divide the dough into two portions. Roll out one portion on a floured surface to about ⅛-inch thick. Use a 4–6 inch round cutter or bowl to cut out circles.

Step 2: Add the Filling

Place a tablespoon of beef filling in the center of each dough round. Be careful not to overfill—they need to close cleanly.

Step 3: Fold and Seal

Fold the dough over to form a half-moon. Press the edges to seal, then crimp with a fork or twist the edge for a traditional rope seal.

Place empanadas on a parchment-lined baking sheet.

Baking the Empanadas

Preheat your oven to 400°F (200°C). Brush each empanada with egg wash for a glossy, golden finish. Sprinkle sesame seeds on top if you like.

Bake for 20–25 minutes or until golden brown and crisp. Let cool slightly before serving.

Serving Suggestions

Sourdough beef empanadas are delicious on their own, but here are some serving ideas:

• With a spicy chimichurri sauce or salsa verde

• Alongside guacamole or sour cream

• Served over a simple green salad

• With pickled red onions for contrast

They’re perfect hot, warm, or room temperature—ideal for parties, lunchboxes, or casual dinners.

Storage & Freezing

To Refrigerate:

Store cooled empanadas in an airtight container for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warm and crispy.

To Freeze Before Baking:

Lay assembled empanadas on a tray and freeze until solid. Transfer to a zip-top bag. Bake from frozen at 400°F for 25–30 minutes.

To Freeze After Baking:

Let baked empanadas cool completely, then freeze. Reheat in the oven to maintain crispness.

Flavor Variations

Once you master the dough and technique, the filling possibilities are endless:

• Chicken + chipotle

• Spinach + ricotta

• Pulled pork + pineapple

• Mushrooms + caramelized onions

• Cheese + jalapeño

• Breakfast-style with eggs + sausage

Why Sourdough Dough is Perfect for Empanadas

This sourdough dough is buttery like a pie crust but flexible and easy to roll. Fermentation makes it more tender, digestible, and flavorful than traditional empanada dough. It’s the perfect shell for sealing in savory fillings without falling apart.

Tips for Success

• Rest your dough: Chill it well for easier rolling and better structure.

• Cool your filling: Warm filling will melt the butter and make sealing difficult.

• Don’t overfill: Less is more when sealing.

• Use parchment: Prevents sticking and promotes even baking.

• Try an eggless version: Omit the egg and use cold milk for a softer dough.

Making a Big Batch? Here’s How

You can easily double or triple this recipe for meal prep or parties. Make the dough in advance and freeze or refrigerate it. Prep the filling ahead, cool it, and assemble just before baking or freezing.

These empanadas are ideal for gatherings. Set up a build-your-own empanada station for a fun and interactive meal.

Final Thoughts

Sourdough empanadas with beef filling are the kind of recipe that instantly becomes a favorite. They combine the satisfying bite of fermented dough with a rich, flavorful interior. It’s a culinary marriage of technique and comfort food that always delivers.

Once you taste the tangy, flaky crust wrapped around that juicy beef filling, you’ll be hooked. From weekday meal prep to special occasions, these empanadas are the kind of magic only sourdough can bring to the table.

Try different shapes, fillings, spices, and sauces. Make them your own. Freeze a few. Share some with friends. But whatever you do, don’t forget the joy of baking—and eating—these beautiful pockets of flavor.