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: 1 cup chopped bell peppers; 1 cup chopped spinach; 1 cup corn (fresh or frozen); 1 medium onion, diced; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon cumin; Salt and pepper to taste; 2 cups all-purpose flour; 1/2 cup unsalted butter, chilled and diced; 1/4 teaspoon salt; 1/4 cup cold water; 1 egg (for egg wash)

Highlighted under: Comfort Collection

I love making Super Bowl Veggie Empanadas for game day because they're the perfect finger food that packs a flavorful punch. Each bite is filled with a delightful mix of vegetables and spices, making them a great choice for both vegetarians and meat-lovers alike. I enjoy preparing these in advance and then simply baking them fresh just before the guests arrive. The pastry is flaky and golden, offering a satisfying crunch that complements the savory filling beautifully. Trust me, once you serve these, they’ll be the first to disappear off the table!

Created by

Tilda Greenwood

Last updated on 2026-01-13T04:43:36.351Z

When I began experimenting with empanadas, I discovered how versatile they could be. I chose various seasonal vegetables and some aromatic spices to create a filling that stands out. The key is to sauté the veggies just right to enhance their natural flavors while maintaining a bit of crunch.

As I served these empanadas at last year’s Super Bowl party, I noticed how quickly they vanished. They were a hit not just for their taste, but for their colorful presentation. I particularly recommend using a mix of bell peppers and spinach for a vibrant filling!

        Why You'll Love These Empanadas
        Crispy pastry that contrasts beautifully with a hearty filling
Loaded with fresh, vibrant vegetables for a nutritious bite
Easily customizable with your favorite spices and dips

      

Mastering the Dough

Creating the perfect pastry is crucial for these empanadas. When mixing the butter into the flour, you want to achieve a texture resembling coarse crumbs. This step is vital because it ensures that the dough will turn out flaky after baking. If the mixture becomes too warm, the butter will melt, leading to a denser and less desirable result. To avoid this, keep your butter chilled until you're ready to use it, and consider working in a cooler kitchen environment.

After refrigerating the dough, it's essential to roll it out uniformly to avoid any uneven baking. Aim for a thickness of about 1/8 inch. If your dough feels sticky while rolling, dust it with a little extra flour to help it from sticking to your surface or rolling pin. This technique will help achieve that golden-brown finish that contrasts beautifully with the savory filling.

Filling Variations

While the vegetable filling in this recipe is robust and delicious, feel free to get creative with your ingredients! Adding black beans or cooked quinoa can elevate the heartiness of your empanadas. If you enjoy a bit of heat, consider incorporating diced jalapeños or a sprinkle of chili powder into the mix. Remember, the key is to strike a balance; maintain the vegetable ratio while introducing new ingredients to keep the essence of the dish intact.

If you're working with seasonal vegetables, this recipe is highly adaptable. Zucchini, mushrooms, or even roasted sweet potatoes can be excellent substitutes, giving a fresh twist to the filling. Just make sure any substitutions are cooked adequately and drained well to prevent excess moisture, which can lead to soggy pastry.

Ingredients

Gather these ingredients to create delicious empanadas:

For the Filling

1 cup chopped bell peppers
1 cup chopped spinach
1 cup corn (fresh or frozen)
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon cumin
Salt and pepper to taste

For the Dough

2 cups all-purpose flour
1/2 cup unsalted butter, chilled and diced
1/4 teaspoon salt
1/4 cup cold water
1 egg (for egg wash)

Make sure to prep all ingredients before starting the assembly process!

Instructions

Follow these steps to make your empanadas:

Prepare the Filling

Heat olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing until soft. Then, add the bell peppers, corn, and spices; cook for about 5-7 minutes until the vegetables are tender. Add spinach last and cook until wilted. Remove from heat and let cool.

Make the Dough

In a mixing bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in water gradually, mixing until the dough forms a ball. Cover it with plastic wrap and refrigerate for at least 15 minutes.

Assemble the Empanadas

Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface and cut into circles (about 4-5 inches in diameter). Place a spoonful of filling in the center of each circle, fold over, and seal the edges using a fork. Brush the tops with beaten egg.

Bake

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

Serve warm with your favorite dipping sauce!

Pro Tips

Feel free to experiment with different vegetable combinations or add shredded cheese for a richer flavor. These empanadas can be frozen before baking, making them a great make-ahead option for gatherings.

Make-Ahead and Storage Tips

These empanadas are perfect for prepping in advance, making them an ideal game day snack. You can assemble them, then arrange them on a baking sheet lined with parchment paper and freeze them uncooked. Once frozen solid, transfer them to a sealed bag. They can last in the freezer for up to three months. When you're ready to bake, just pop them in the oven without thawing; they may need an extra few minutes to achieve that perfect golden brown.

If you have leftovers, store any baked empanadas in an airtight container in the refrigerator for up to three days. To reheat, I recommend placing them in a toaster oven or a conventional oven at 350°F (175°C) for about 10-15 minutes. This not only warms them through but also helps maintain that lovely crispiness.

Troubleshooting Common Issues

If you find that your dough is too crumbly and won’t hold together, it may be a sign that you need to add a bit more water. Start with small additions, a tablespoon at a time, ensuring that the dough binds without becoming sticky. Conversely, if the dough becomes too wet, sprinkle in a touch more flour until the desired texture is achieved.

Another common issue is sealing the empanadas properly. If edges are not sealed well, they may burst open during baking. I recommend using a fork to crimp the edges after folding the dough over the filling; this not only seals but also adds a decorative touch. Be sure to apply firm pressure for a secure seal.

Questions About Recipes

→ Can I use other vegetables for the filling?

Absolutely! Zucchini, mushrooms, or even black beans would make great alternatives.

→ Is there a gluten-free option for the dough?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

→ How do I store leftover empanadas?

Store them in an airtight container in the refrigerator for up to 3 days. They can also be frozen for longer storage.

→ Can I bake these empanadas in an air fryer?

Yes! Preheat your air fryer to 375°F (190°C) and cook for about 12-15 minutes or until golden and crispy.