Chicken Sourdough Empanadas
Flaky, savory empanadas made with a tangy sourdough discard crust and a juicy shredded chicken filling.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 empanadas
- Category: Main Dish
- Method: Baked
- Cuisine: Latin-American Fusion
Ingredients
1 cup sourdough discard
2.5 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1 tsp sea salt
2 cups cooked shredded chicken
1/4 cup chicken broth
1/2 cup chopped celery
1/2 cup frozen peas
1 tsp cumin
1 tsp smoked paprika
1 egg (for egg wash)
Instructions
1.Cut cold butter into flour and salt until crumbly.
2.Mix in sourdough discard and chill dough for 30 minutes.
3.Sauté celery, then mix with chicken, broth, peas, and spices.
4.Roll dough thin and cut into 5-inch circles.
5.Fill each circle with chicken mixture and crimp edges to seal.
6.Brush with egg wash and bake at 400°F for 20–25 minutes.
Notes
Use rotisserie chicken for a faster workflow.
Freeze unbaked empanadas for up to 3 months.
Serve with lime wedges and fresh cilantro.
Find it online: https://elitesrecipes.com/the-best-chicken-sourdough-empanadas/