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: 3 cups all-purpose flour; 1/2 cup cold butter, cubed; 1/2 cup water; 1 tsp salt; 1 egg (for egg wash); 1 cup bell peppers, diced; 1 cup zucchini, grated; 1 cup mushrooms, diced; 1/2 cup onion, chopped; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp paprika; Salt and pepper to taste; 1/2 cup shredded cheese (optional)

Highlighted under: Global Flavors

I’m excited to share my recipe for Super Bowl Veggie Empanadas, a perfect snack for game day! These empanadas are packed with colorful vegetables and spices that create an irresistible filling. I love how they can be made ahead of time and baked fresh just before serving, making them an ideal choice for gatherings. When paired with a zesty dipping sauce, they are sure to be a crowd-pleaser. Whether you’re a fan of football or just love great food, these empanadas will score big at your next party!

Created by

Perrie Lawson

Last updated on 2026-01-13T05:40:16.259Z

Making these Super Bowl Veggie Empanadas was an adventure in flavor and creativity for me. I decided to blend a variety of vegetables, spices, and cheese to create a filling that would surprise everyone with every bite. The combination of roasted bell peppers, onions, and spices results in a delightful mixture that pairs perfectly with the flaky pastry.

One tip I discovered was to chill the filling before assembling the empanadas; this prevents sogginess and makes for a better texture. I also love adding a splash of lime juice just before sealing them to enhance the taste further. Trust me, these little pockets of joy will steal the show!

        Why You'll Love These Empanadas
        Crispy, flaky pastry filled with a vibrant medley of vegetables
Perfectly seasoned and packed with flavor
A crowd-favorite that is easy to make ahead of time

      

Perfecting the Dough

The dough for these empanadas is what brings the entire dish together. Using cold butter is essential as it helps create that flaky texture we all desire. When you mix the butter into the flour, aim for a coarse crumb consistency—this helps to ensure that the pastry doesn't become tough. If the dough feels too dry, add a teaspoon of water at a time until it just comes together. Remember, the less you handle the dough, the better!

Chilling the dough for at least 30 minutes is crucial. This allows the gluten to relax, making it easier to roll out later. If you're short on time, you can chill the dough for only 15 minutes, but be aware that the dough might be a bit more challenging to work with. Wrap it tightly in plastic wrap to prevent it from drying out. You can also make the dough a day ahead and store it in the refrigerator, ready for assembly when you need it.

Flavorful Filling Techniques

The filling is the heart of these empanadas, and there are a few key techniques to ensure maximum flavor. Start by sautéing the onions and garlic in a bit of oil until they become translucent; this builds a flavor base. Be sure to cook the other vegetables just until they're softened but not mushy, ensuring they still hold their shape. I suggest using a spatula to stir occasionally, preventing the garlic from burning, which can lead to unwanted bitterness.

Feel free to customize the filling based on what you have on hand. Spinach, sweet potatoes, or even beans can be excellent additions or substitutions. If using fresh spinach, cook it down until wilted before adding it to the mixture. For a vegan option, leave out the cheese or replace it with a dairy-free alternative. Just remember that adding extra ingredients may require adjusting the seasonings accordingly to maintain a balanced flavor.

Ingredients

For the dough:

3 cups all-purpose flour
1/2 cup cold butter, cubed
1/2 cup water
1 tsp salt
1 egg (for egg wash)

For the filling:

1 cup bell peppers, diced
1 cup zucchini, grated
1 cup mushrooms, diced
1/2 cup onion, chopped
2 cloves garlic, minced
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
1/2 cup shredded cheese (optional)

Instructions

Make the dough

In a large bowl, mix the flour and salt. Add the cold butter and mix until the mixture resembles coarse crumbs. Gradually add water until the dough comes together. Wrap in plastic and chill for 30 minutes.

Prepare the filling

In a skillet over medium heat, sauté the onions and garlic until translucent. Add bell peppers, zucchini, and mushrooms, cooking until softened. Stir in spices and cheese if using. Allow to cool.

Assemble the empanadas

Roll out the dough on a floured surface. Cut into circles about 4 inches in diameter. Place a spoonful of filling in the center of each circle, fold, and press to seal with a fork. Brush tops with egg wash.

Bake

Preheat the oven to 375°F (190°C). Arrange empanadas on a baking sheet lined with parchment paper. Bake for 25 minutes or until golden brown.

Pro Tips

Chill the filling to prevent the empanadas from getting soggy. Experiment with different vegetables and spices to customize the filling to your taste.

Make-Ahead and Storage Tips

These empanadas are great for pre-preparation! Once assembled, you can freeze them before baking. Place the uncooked empanadas on a baking sheet lined with parchment, and freeze them for about an hour until firm. Transfer them to a zip-top bag and store them in the freezer for up to three months. When you're ready to eat, bake them straight from the freezer, adding a few extra minutes to the baking time until they are golden brown.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes to restore their crispiness. Avoid the microwave if possible, as it can make the pastry soggy.

Serving Suggestions

For optimal enjoyment, serve these empanadas with a tangy dipping sauce to complement the flavors. A simple mix of sour cream, lime juice, and a dash of hot sauce creates an excellent pairing. If you prefer a fresh touch, consider a homemade salsa or chimichurri for an added burst of flavor that balances the savory filling beautifully.

These empanadas make fantastic appetizers at parties, but you can also transform them into a main dish. Pair them with a light salad or a side of roasted vegetables for a complete meal. They're also a perfect fit for a game day platter, alongside nachos and dips to keep your guests satisfied and happy!

Questions About Recipes

→ Can I freeze the empanadas?

Yes, you can freeze unbaked empanadas. Just arrange them on a tray, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding a few extra minutes to the cooking time.

→ What can I serve with empanadas?

These empanadas pair beautifully with a variety of dips like guacamole, salsa, or a spicy aioli.

→ Can I use store-bought dough?

Absolutely! Using store-bought dough can save time. Look for puff pastry or refrigerated pie crusts.

→ How do I know when the empanadas are done?

They should be golden brown on the outside. If you’re unsure, cut one open to check that the filling is heated through.