This post may contain affiliate links. Please read our disclosure policy.
These sourdough discard rotisserie chicken empanadas are proof that leftovers can be transformed into something truly special. Their crispy crust and flavorful, cheesy filling make them irresistible. Try this recipe next time you have sourdough discard and leftover rotisserie chicken or any meat on hand!
A crispy, flavor-packed way to use leftovers
I bought rotisserie chicken from Costco every week (not sponsored). I just love the convenience of serving it as is or use it to make other dishes. I’m also a sourdough baker and I bake almost every other day (if not every day LOL). I maintain a small batch of sourdough starter that I feed twice daily and live on my kitchen counter. So, of course there is sourdough discard that I accumulate every day. So, I’m constantly finding ways to use up sourdough discard and also creative and fun recipes that use leftover rotisserie chicken.
These sourdough discard rotisserie chicken empanadas transform two common leftovers, sourdough discard and rotisserie chicken into golden, crispy pockets of cheesy, spiced goodness.
Why This Recipe Works
1. Repurposes leftovers: Reduces food waste by using sourdough discard and rotisserie chicken.
2. Bold, savory flavors: A well-seasoned filling with Mexican spices and melty cheese.
3. Crispy, flaky texture: The sourdough discard adds complexity to the dough, making it tender yet crisp when fried.
The Role of Sourdough Discard in the Dough
Sourdough discard is the portion of starter that is removed before feeding. It brings a slight tanginess to the dough, enhancing the flavor while also contributing to a more tender, pliable texture. Its natural fermentation properties add a subtle complexity that makes the empanada dough stand out compared to traditional versions.
Key Ingredients for the Dough and Their Functions
1. All-purpose flour: Provides the structure and elasticity needed for rolling and shaping.
2. Salt: Enhances flavor and strengthens the dough.
3. Baking powder: Adds a slight lift to prevent the dough from being too dense.
4. Cold lard: Creates flakiness and richness, ensuring a crisp, tender crust. More details about type of lard to use below
5. Cold water: Helps bring the dough together while maintaining the proper hydration level.
Choosing the right lard to avoid a porky smell
For the best results, use refined lard, which has been processed to remove strong odors while maintaining its excellent texture-enhancing qualities. Leaf lard is another great option, it’s made from the fat around a pig’s kidneys, known for its purity and mild flavor, making it ideal for pastry doughs. Avoid back fat lard (manteca casera) if you’re concerned about a strong porky aroma, as it tends to have a more pronounced scent.
Substitutions & adjustments for the best Results
1. Flour alternatives: Whole wheat flour can be substituted for up to 1/2 cup for a more rustic texture, though it will make the dough slightly denser and you may need more water to bring the dough together
2. Lard alternatives: Butter or shortening can replace lard, though lard produces the flakiest texture.
3. Hydration tips: If the dough feels dry, add cold water one teaspoon at a time. If it’s too sticky, sprinkle in extra flour while kneading.
The Importance of Resting the Dough
Refrigerating the dough for at least 1 hour allows the gluten to relax, making it easier to roll out. It also makes the dough easier to work with.
Serving suggestions
1. Serve hot with salsa, guacamole, a simple sour cream dip, or this All-purpose Avocado Cilantro dressing/sauce.
2. Pair with a fresh salad or black beans for a balanced meal.
3. Enjoy as a snack, appetizer, or even a packed lunch.
Storage and reheating
1. Refrigerate: Store cooked empanadas in an airtight container for up to 3 days.
2. Reheat: Reheat in an oven at 350 F (180 C) for 10 minutes or air fry at 375 F (190 C) for 5 minutes or until heated through and crispy again
Sourdough Discard Rotisserie Chicken Empanada
Ingredients
For empanada dough:
- 307 g all-purpose flour
- 1 tsp salt
- ½ tsp baking powder
- 120 g lard make sure it's cold, cut into small cubes
- 227 g sourdough discard cold unfed discard
- 1 Tbsp ice water or more as needed
Filling:
- 2 Tbsp unsalted butter
- 250 g onion diced/sliced red, yellow, or sweet onion
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 cup chicken stock
- 2 cups cooked rotisserie chicken meat breast and/or dark meat, shredded
- 2 cups shredded cheese see notes
For frying:
- oil
Instructions
Prepare the dough:
- In a bowl, whisk together the flour, salt, and baking powder. Cut in the cold lard using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the sourdough discard
- Start mixing until the dough begins to come together.
- Add cold water, one tablespoon at a time, until the dough forms a cohesive ball. It may not be a smooth dough, but it will smooth out after the resting period
Chill the dough:
- Wrap the dough tightly in a plastic wrap and chill in the fridge for a minimum of 1 hour or up to 24 hours.
Prepare the filling: (This can be done few days before)
- You can shred the leftover chicken meat by hand or using two forks. I use a standmixer with a flat beater to beat the meat to shred it (I can be lazy sometimes LOL!)
- You may have a bit of leftover filling. Heat a skillet over medium heat, add butter and let it melt. Add onion and sauté the onion until softened, about 3 minutes. Add the garlic, cumin, coriander, chili powder, salt, and pepper. Cook for another minute.
- Stir in the shredded chicken and chicken stock, cooking for 2-3 minutes until well combined and the chicken absorbs the stock.
- Have a taste and season with more salt and pepper if needed. Remove from the heat and spread it out onto a large platter to let it cool down completely
- Add the shredded cheese and combine. If not using on the same day, keep in an air-tight container and store in the fridge for up to 3 days
Assembling:
- Remove the chilled dough from the fridge and divide into 15 pieces. Roll them into a round dough ball. Cover with a plastic wrap and let them rest for 15 minutes (Do not skip this resting)
- Working with one dough at a time, roll the dough out with a rolling pin into a 5 inch round circle. Put about 1 1/2 to 2 heaping tablespoons of filling on the center of the dough
- Fold over and crimp the edges with a fork or pinch and twist for a traditional empanada seal
- You can prepare ahead up to this point and put them on a large baking pan lined with parchment paper, not touching each other and flash fridge them in the freezer for 30 minutes. They will be half-frozen. Transfer to a freezer-friendly bag or container, push all the air out from the bag and seal. They can be kept frozen for about 1 month. When ready to fry, do not thaw. They can go straight from freezer to frying
Fry the empanadas:
- Heat 2 inches of oil in a deep skillet to 350 F (180°C) if you have a digital thermometer. If you don't, you can test by dipping a skewer inside the oil and you'll start seeing small bubbles around it. The oil is ready. Fry empanadas in batches for 2-3 minutes per side over medium heat until golden brown.
- Drain on paper towels. If the empanada is frozen, you may need to add a minute or two of cooking time
- If not serving immediately, I like to place them on top of a cooling rack with a baking pan underneath and keep them warm in the oven at 200 F (93 C)
To serve:
- Serve it with with salsa, guacamole, sriracha sauce, or a simple sour cream dip. I serve them with this All-purpose Cilantro Avocado dressing/sauce.
Can I bake the empanada?
- I have tried baking them. While they turned out okay, our family prefers the fried version, but in case you want to try the baked version, here's how!
- Preheat oven to 375 F (190 C). Place empanadas on a parchment-lined baking sheet, brush with an egg wash and cut about 2-3 slits on top of the dough, and bake for 20-25 minutes until golden brown. The result won't be as crispy and flaky, it's more like a baked bread and pastry hybrid, but still delicious
- You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card
Marv’s Recipe Notes
- Oaxaca cheese – A mild, creamy cheese with excellent stretch, similar to mozzarella.
- Monterey Jack – Melts smoothly and has a mild buttery flavor.
- Chihuahua cheese – A traditional Mexican melting cheese that is creamy and rich.
- Mozzarella – A readily available option with good melting properties but a more neutral flavor.
