1/2 cup of sourdough

Day 17 out of 40

When we traveled to Chile in 2003, we got a ride with Chilean Alacalufe, a Coast Guard boat to Cape Horn in hopes to see “the end of the world.”

There was a storm and we never got to step on the southernmost point on the small Hornos Island. But we got to see it and had the best trip. When we came into the boat the crew said: “You picked the best day –  It is Empanada Thursday!” 

And it has been Empanada Thursday for my husband and I since forever.

These sourdough empanadas are not those, from that unforgettable meal, but they are light and will hold lots of good feelings when you need them the most.
We can use the sourdough starter as an ingredient to flavor, mix and bake; or mix and let it ferment for several hours before assembling and baking.

Sourdough Empanadas

Mix: 2 tbsp sourdough starter I used one that was pass pick but fed or from the fridge with work as well. If you don’t have, you can use 1 tsp of dry yeast )

1/2 cup water

1/4 cup oil

2 cups flour

1/2 teaspoon salt

Knead the dough and let it ferment on the counter for 6-8 hrs.

Roll out circles, or press using a tortilla press, fill them with vegetables, add boiled eggs and beans for extra protein, fold in half, crimp them with a fork fold and press the edges together to close.

Bake 400F on a greased pan for 20 minutes. It makes 15 hand pies. Enjoy hot, take with you for the weekend adventures or freeze them for the lunch box. 

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