Super Bowl Veggie Empanadas

Name: Super Bowl Veggie Empanadas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 empanadas
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup unsalted butter, chilled and diced; 1/4 cup ice water; 1 cup bell peppers, diced; 1 cup zucchini, diced; 1/2 cup corn kernels; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: Global Flavors

I absolutely love making these Super Bowl Veggie Empanadas for our game day gatherings! The crispy golden crust, filled with a medley of vibrant vegetables and spices, makes them a hit every time. Whether you're watching the big game with friends or enjoying a cozy night in, these empanadas are the perfect finger food. With a delightful blend of flavors that excite the palate, I can guarantee they will elevate your celebration and keep everyone coming back for more.

Created by

Charity Bowen

Last updated on 2026-01-12T01:19:11.096Z

Creating these Super Bowl Veggie Empanadas has become a cherished tradition in my home. I experimented with various vegetables and spices, finally landing on a combination that bursts with flavor and texture. One of my favorite tips is to use a mix of fresh and sautéed vegetables; this adds depth and keeps the empanadas from becoming too soggy.

One day, while preparing for a game day, I decided to try a spicy aioli as a dip, and it was a game changer! Pairing the empanadas with a zesty dip elevates the snacking experience, making these treats even more irresistible. I can hardly wait for everyone to enjoy them!

        Why You'll Love These Empanadas
        Crispy, flaky crust that perfectly holds the savory filling
Packed with wholesome veggies and spices for a burst of flavor
Great as a party snack or a satisfying meal

      

Understanding the Dough

The dough for these empanadas is the foundation of the dish, providing texture and structure. Using chilled butter ensures that the crust remains flaky; the cold fat creates layers while baking. Be careful not to overwork the dough once you add the ice water. It should just come together without being overly smooth. If it ends up too sticky, a sprinkle of flour can help, but you want to keep it tender for the best outcome.

After chilling the dough, rolling it out evenly is crucial. Aim for about 1/8-inch thickness. This thickness allows for a crispy exterior without compromising the filling's flavor. When cutting circles, a floured biscuit cutter or the rim of a glass works well. The size can vary, but typically a 4- to 5-inch diameter is ideal for bite-sized empanadas. For uniform cooking, ensure they are all roughly the same size.

Crafting the Filling

When preparing the filling, freshness is key. Choose vibrant bell peppers and zucchini for a visually appealing mix. Sautéing the vegetables until slightly tender enhances their natural sweetness while allowing them to hold their shape inside the empanada. Make sure not to overcrowd the pan, as this can cause steaming instead of sautéing, resulting in soggy filling. It’s best to cook in batches if needed, letting moisture escape for a more concentrated flavor.

Spices are essential for elevating the filling’s taste. The cumin and paprika bring warmth and a subtle smokiness that complements the vegetables. Adjust these spices to your preference; a pinch of chili powder can add a mild kick. For those looking for a bit more protein, consider adding black beans or shredded cheese to the mixture, but be mindful of maintaining the right balance to avoid a watery filling.

Ingredients

For the Dough

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and diced
1/4 cup ice water

For the Filling

1 cup bell peppers, diced
1 cup zucchini, diced
1/2 cup corn kernels
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Make the Dough

In a large bowl, mix the flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until dough forms.

Wrap in plastic wrap and refrigerate for 30 minutes.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add bell peppers and zucchini, sautéing until tender. Stir in corn, cumin, paprika, salt, and pepper.

Cook for an additional 5 minutes and set aside to cool.

Assemble the Empanadas

Preheat the oven to 400°F (200°C). Roll out the dough on a floured surface and cut into circles. Place a spoonful of filling in the center of each circle, fold over, and crimp the edges to seal.

Bake

Place empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.

Pro Tips

For an extra kick, add some jalapeños or your favorite hot sauce to the filling mixture.

Make-Ahead and Storage Tips

These veggie empanadas hold up well if prepared in advance. Once assembled, you can freeze them before baking. Arrange the empanadas on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag for up to three months. When you’re ready to bake, there’s no need to thaw; just add a few extra minutes to the cooking time for perfectly crispy results.

If you want to reheat leftovers, pop them in a 350°F (175°C) oven for about 10-15 minutes. This method preserves the crispness of the crust better than a microwave, which can make them soggy. For best results, let them cool completely before storing in an airtight container in the fridge for up to two days.

Serving Suggestions

While these empanadas are delightful on their own, consider serving them with dipping sauces to enhance the experience. A zesty avocado dip or a tangy cilantro-lime salsa pairs wonderfully with the rich filling. Additionally, a simple yogurt sauce can balance the spices, providing a refreshing contrast. For a more hearty meal, serve the empanadas alongside a fresh green salad tossed in a light vinaigrette.

You can easily elevate the presentation for game day by arranging the empanadas on a large platter with vibrant garnishes like fresh herbs or colorful toppings. This not only makes for an impressive display but ensures that they are an attractive centerpiece during your Super Bowl festivities.

Questions About Recipes

→ Can I make the dough ahead of time?

Absolutely! You can prepare the dough a day in advance and keep it refrigerated until you're ready to use it.

→ What other fillings can I use?

Feel free to get creative! Black beans, cheese, or cooked meat can be great alternatives or additions to the filling.

→ Can I freeze the empanadas?

Yes, uncooked empanadas can be frozen. Just bake them straight from the freezer, adding a few extra minutes to the cooking time.

→ How do I reheat leftovers?

Reheat empanadas in a preheated oven at 350°F (175°C) for about 10 minutes for optimal crispiness.