Sourdough Discard Rotisserie Chicken Empanada

Course: Snack

Cuisine: Spanish

Prep Time: 30

Cook Time: 30

chill the dough:: 1

Total Time: 2

Servings: large empanadas

Calories: 316kcal

Author: Marvellina

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!

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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:

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

Notes

For the best melting cheese in this recipe, consider using:

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.

Nutrition