Super Bowl Veggie Empanadas
Highlighted under: Comfort Food
I can't think of a better way to celebrate the Super Bowl than with these delicious veggie empanadas. A perfect mix of spices and fresh vegetables, these hand-held pastries are sure to be a crowd-pleaser at any game day gathering. The flaky crust combined with the savory filling makes them irresistible. I love pairing these empanadas with a zesty dipping sauce that really complements their flavors. They’re not just tasty; they are also a fun activity for friends and family to help prepare, making it a memorable experience for everyone involved.
These Super Bowl Veggie Empanadas have become my go-to recipe for game day. The filling is made with a combination of fresh vegetables, spices, and a hint of cheese, which creates a burst of flavor in every bite. During my first attempt, I experimented with different seasoning blends, and I discovered that a touch of cumin and smoked paprika really takes these empanadas to another level.
Preparing the dough from scratch might seem daunting, but I found that using cold butter and ice water produces the flakiest crust. A quick chill in the fridge helps ensure it’s easy to handle, and the payoff is definitely worth it. Pairing them with a homemade cilantro-lime sauce elevates the experience even more!
Why You Will Love This Recipe
- Crispy, flaky crust that pairs perfectly with a savory filling
- Packed with colorful veggies for a healthy, satisfying bite
- Versatile recipe that can be tailored to suit any flavor preference
- Fun to make and perfect for sharing with friends and family
The Importance of Fresh Ingredients
Using fresh vegetables is key to achieving the best flavor and texture in your veggie empanadas. Each vegetable adds its unique taste and texture, helping to create a rich and satisfying filling. For instance, using fresh corn gives a sweet crunch, while the black beans impart a hearty richness that complements the spices. If you opt for frozen corn, make sure to thaw and drain it well to avoid a soggy filling.
The role of spices like cumin and smoked paprika cannot be overstated. They not only enhance the flavor but also add depth to the filling. I recommend toasting the spices briefly in the skillet with the vegetables to awaken their essential oils, which will infuse the filling with more intense flavors. This little step can elevate your empanadas from good to extraordinary.
Mastering the Dough Technique
Achieving the perfect dough consistency is critical for a flaky, crispy empanada crust. When mixing the flour and butter, ensure the butter remains cold; this helps create those lovely flaky layers. If you notice the dough feels too dry, add the ice water gradually and stop as soon as it holds together. Overworking the dough can lead to toughness, which we want to avoid at all costs.
Once you've wrapped the dough in plastic and chilled it, don’t skip this step! Chilling allows the gluten to relax, resulting in a more tender result when baked. I usually roll out my dough to about 1/8 inch thick for the best texture. Use a small plate or a round cutter to ensure even circles, which makes sealing them easier and ensures they bake uniformly.
Ingredients for Super Bowl Veggie Empanadas
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- 1 egg, beaten (for egg wash)
Instructions for Super Bowl Veggie Empanadas
Prepare the Dough
In a large bowl, mix together the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together.
Make the Filling
Heat olive oil in a skillet over medium heat. Add the onion and bell pepper, sautéing until they begin to soften. Stir in zucchini, corn, black beans, cumin, smoked paprika, salt, and pepper.
Assemble the Empanadas
Preheat the oven to 400°F (200°C). Roll out the chilled dough on a floured surface and cut into 5-inch circles. Place a spoonful of filling in the center of each circle, fold the dough over, and press the edges to seal.
Bake
Arrange the 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
- Feel free to customize the filling with your favorite veggies or proteins. You can also prepare them ahead of time and freeze them before baking for an easy game day snack.
Serving Suggestions
While the empanadas are delicious on their own, pairing them with a zesty dipping sauce can elevate the dish to new heights. A simple mixture of sour cream with a splash of lime juice and cilantro provides a refreshing contrast to the savory filling. Alternatively, a homemade salsa or a spicy aioli can also make a great complement.
Consider serving these empanadas with a side salad to balance the richness. A simple arugula salad dressed with lemon vinaigrette can provide a bright, refreshing counterpoint to the flaky pastries. You may also want to offer a variety of dipping sauces for guests to customize their experience.
Make-Ahead and Freezing Tips
These empanadas are an excellent option for meal prep or batch cooking. You can assemble them ahead of time and freeze them before baking. Just ensure they are spaced out on a baking sheet until frozen solid, then transfer to a freezer bag. They will keep well for up to three months. When you’re ready to bake, you can go straight from the freezer to the oven; just add an extra 5-10 minutes to the cooking time.
If you prefer to prepare the filling in advance, you can refrigerate it for 2-3 days before using. Reheat in a skillet to ensure it stays flavorful and fresh. Proper refrigeration can help maintain the filling's texture and reduce the risk of sogginess in your empanadas.
Questions About Recipes
→ Can I make the dough ahead of time?
Yes, you can make the dough in advance and store it in the refrigerator for up to 3 days.
→ What can I serve with the empanadas?
They pair wonderfully with a variety of dipping sauces like salsa, guacamole, or a tangy yogurt sauce.
→ Can I bake the empanadas instead of frying them?
Absolutely! Baking gives a crispy texture without the added calories from frying.
→ Are these empanadas vegan?
You can make them vegan by omitting the cheese and egg wash and using a plant-based butter in the dough.
Super Bowl Veggie Empanadas
I can't think of a better way to celebrate the Super Bowl than with these delicious veggie empanadas. A perfect mix of spices and fresh vegetables, these hand-held pastries are sure to be a crowd-pleaser at any game day gathering. The flaky crust combined with the savory filling makes them irresistible. I love pairing these empanadas with a zesty dipping sauce that really complements their flavors. They’re not just tasty; they are also a fun activity for friends and family to help prepare, making it a memorable experience for everyone involved.
Created by: Phoebe Turner
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 12 empanadas
What You'll Need
For the Dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 6-8 tablespoons ice water
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- 1 egg, beaten (for egg wash)
How-To Steps
In a large bowl, mix together the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Heat olive oil in a skillet over medium heat. Add the onion and bell pepper, sautéing until they begin to soften. Stir in zucchini, corn, black beans, cumin, smoked paprika, salt, and pepper. Cook for another 5-7 minutes until the veggies are tender. Remove from heat and stir in cheese if desired.
Preheat the oven to 400°F (200°C). Roll out the chilled dough on a floured surface and cut into 5-inch circles. Place a spoonful of filling in the center of each circle, fold the dough over, and press the edges to seal. Brush the tops with beaten egg.
Arrange the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown. Let cool slightly before serving.
Extra Tips
- Feel free to customize the filling with your favorite veggies or proteins. You can also prepare them ahead of time and freeze them before baking for an easy game day snack.
Nutritional Breakdown (Per Serving)
- Calories: 220 kcal
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 320mg
- Total Carbohydrates: 33g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 6g