Description
Discover a delightful way to utilize your sourdough discard with these Healthy Sourdough Discard Empanadas. Featuring a flaky, tangy crust filled with a savory mixture of lean ground turkey, colorful bell peppers, and aromatic spices, these empanadas offer a nutritious twist on a classic favorite.
Ingredients
Scale
- For the Dough:
- 1 cup sourdough discard
- 1 1/2 cups whole wheat flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 1/4 cup cold water (as needed)
- For the Filling:
- 1 tablespoon olive oil
- 1/2 pound lean ground turkey
- 1 small onion, finely chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
- 1/4 cup tomato sauce
- 1/4 cup low-sodium chicken broth
- 1/4 cup fresh cilantro, chopped (optional)
- 1 large egg, beaten (for egg wash)
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the whole wheat flour and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the sourdough discard until a shaggy dough forms. If the dough is too dry, add cold water, one tablespoon at a time, until it comes together.
- Turn the dough out onto a lightly floured surface and knead gently until smooth. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling:
- In a skillet over medium heat, heat the olive oil. Add the chopped onion and cook until translucent, about 3 minutes.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the ground turkey to the skillet, breaking it up with a spoon. Cook until browned and no longer pink.
- Stir in the diced red and green bell peppers, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another 5 minutes until the peppers are tender.
- Pour in the tomato sauce and chicken broth, stirring to combine. Let the mixture simmer for 5 minutes until slightly thickened.
- Remove from heat and stir in the chopped cilantro, if using. Allow the filling to cool completely.
- Assemble the Empanadas:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
- Using a round cutter or a small bowl, cut out circles of dough approximately 4-5 inches in diameter.
- Place a spoonful of the cooled filling onto one half of each dough circle, leaving a small border around the edge.
- Brush the edges of the dough with a little water, fold the dough over the filling to create a half-moon shape, and press the edges to seal. Use a fork to crimp the edges.
- Place the assembled empanadas onto the prepared baking sheet.
- Brush the tops of the empanadas with the beaten egg to create a golden crust.
- Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
- For a vegetarian option, substitute the ground turkey with black beans or lentils.
- These empanadas can be frozen before baking. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
- Serve with a side of salsa or a light salad for a complete meal.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 35 mg
Keywords: Sourdough Discard Empanadas, Healthy Empanadas, Sourdough Recipes, Baked Empanadas, Whole Wheat Empanadas