Are you ready to elevate your pastry game? Prepare your taste buds for an explosion of flavors with our exquisite Beef Empanadas featuring a flaky Sourdough Discard Crust. This culinary adventure guarantees a crisp exterior and a burst of rich, savory goodness in every bite. Join us in this gastronomic journey as we delve into the art of crafting the perfect empanadas.

Ingredients needed:

Sourdough Discard Crust:

Sourdough Discard: 56 grams

Water: 56 grams

Egg: 1 (or 50 grams water for an egg-free version)

All-purpose flour: 300 grams

Baking Powder: ½ teaspoon

Butter: 226 grams (cold)

Filling:

Yukon Gold Potato: 300 grams

Ground Beef (80/20): 226 grams

Carrots: 150 grams

Raisins: 75 grams

Peas: 60 grams

Canola oil: 28 grams

Watkins Organic Smoked Paprika: 1 teaspoon

Watkins Organic Garlic Powder: 1 teaspoon

Watkins Organic Whole Black Peppercorns: 1 teaspoon

Salt: 2 teaspoons

How to Roll:

Roll out each portion of dough into a 6-inch disc.

Fill half of the dough, leaving about a ½ inch margin.

Fold the dough over the filling and use a fork to seal the edges.

Brush the tops of the empanadas with an egg wash before baking.

How to Make the Dough:

In a bowl, combine sourdough discard, water, and egg. Mix until the starter is dissolved.

In a large bowl, combine flour, baking powder, and salt. Toss butter in the mixture until coated.

Create a well in the center, pour the starter mixture, and mix until the dough comes together.

Shape into a disc, refrigerate for 30 minutes, then laminate the dough.

Refrigerate for at least 2 hours before assembling.

How to Make the Filling:

Heat oil in a skillet, fry potatoes for 5 minutes, add carrots and ground beef.

Stir occasionally until the meat browns, then add spices.

Once vegetables are tender, add raisins and frozen peas. Check seasoning.

Cool the filling before assembling the empanada.

Preparation:

Preheat the oven to 400 F and line baking sheets with parchment paper.

Divide the dough into 12 portions, round into balls, and refrigerate for 15 minutes.

Flatten each portion, add filling, seal edges with a fork, and refrigerate.

Position empanadas on baking sheets, brush with egg wash, and bake for 15-20 minutes.

Allow empanadas to cool slightly on a wire rack.

Storage Information:

Empanadas are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 week. Reheat on a parchment-lined baking sheet in a 350 F oven for 10 to 15 minutes.