Super Bowl Veggie Empanadas

Name: Super Bowl Veggie Empanadas
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 24 empanadas
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup unsalted butter, chilled and diced; 6 to 8 tablespoons ice water; 1 cup diced bell peppers; 1 cup diced zucchini; 1 cup corn kernels; 1/2 cup chopped onions; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 1 tablespoon olive oil

Highlighted under: Comfort Food

I absolutely love making these Super Bowl Veggie Empanadas for game day! They are a hit at every gathering. The flaky dough, filled with colorful vegetables and spices, never fails to impress my friends and family. I appreciate how versatile the filling can be, allowing me to use whatever veggies I have on hand. Perfect for dipping in salsa or guacamole, these empanadas add a deliciously healthy twist to our Super Bowl spread. Plus, they’re easy to make ahead of time, which saves me stress on game day!

Created by

Freya Cooper

Last updated on 2026-01-11T23:58:06.995Z

When I first made these Veggie Empanadas, I was amazed by how well the flavors blended. I used fresh vegetables from the local farmers' market, and their brightness complemented the spices perfectly. Each empanada is like a little package of joy, and I've enjoyed experimenting with different fillings over time.

One tip I learned along the way is to let the dough rest for a bit after mixing. This makes it much easier to roll out and gives a flakier texture once baked. Trust me, this simple step is worth it and makes all the difference!

        Why You'll Love These Empanadas:
        Flavorful vegetable filling that is totally customizable
Perfectly golden, flaky crust that adds delightful texture
Ideal for parties or quick snacks on game day

      

Dough Tips for Perfect Flakiness

Achieving the perfect flaky texture for your empanada dough starts with using chilled ingredients. The butter should be consistently cold—consider popping it in the freezer for about 10 minutes before dicing. When mixing, work quickly to prevent the butter from melting; this ensures that pockets of fat remain, leading to a flakier crust as the empanadas bake.

If you're short on time, you can use pre-made pastry dough as a convenient alternative. However, making your own allows for better control over texture and flavor. Be cautious with water; adding too much can lead to a tough dough. Aim for just enough to hold the mixture together.

Filling Variations and Enhancements

The filling for these empanadas is highly customizable. While bell peppers, zucchini, and corn create a delightful base, feel free to experiment by adding ingredients like diced mushrooms, spinach, or even black beans for protein. Consider using cheese, such as feta or cheddar, which adds richness and depth to the flavor profile.

For a more intense flavor, sauté the vegetables until they’re slightly caramelized. This enhances the natural sweetness and brings out a robust taste. Don't forget to taste your filling before assembling—adjust the spices and seasoning as needed, since flavors can intensify during baking.

Make-Ahead and Storage Solutions

These empanadas are perfect for make-ahead meals. Once assembled, you can freeze them unbaked. Lay them in a single layer on a baking sheet until they're firm, then transfer them to a freezer bag. They can be stored for up to three months. Bake from frozen, adding an additional 5-10 minutes to the cooking time for that perfect golden brown finish.

If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, ensuring they’re warmed throughout and the crust regains its crispiness.

Ingredients

Ingredients for the Dough:

Dough

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and diced
6 to 8 tablespoons ice water

Filling

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

Instructions:

Instructions

How to Make Empanadas:

Make the Dough

In a large bowl, combine flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in enough ice water until the dough comes together.

Wrap in plastic wrap and refrigerate for 30 minutes.

Prepare the Filling

In a skillet over medium heat, add olive oil and sauté onions until translucent. Add bell peppers and zucchini; cook until tender. Stir in corn, cumin, paprika, salt, and pepper.

Remove from heat and let cool.

Assemble the Empanadas

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8-inch thickness. Cut into circles. Place a spoonful of filling in the center, fold and crimp the edges with a fork to seal. Place on a baking sheet.

Bake

Bake in the preheated oven for 20 minutes or until golden brown. Serve warm with your favorite dipping sauce.

Enjoy Your Empanadas!

Pro Tips

For a fun twist, try adding some cheese to the filling for a creamy texture. You can also experiment with different spices to suit your taste!

Serving Suggestions

These Super Bowl Veggie Empanadas pair wonderfully with a variety of dips. Classic salsa and creamy guacamole enhance the flavors beautifully, while a zesty sour cream or yogurt sauce can provide a refreshing contrast. For an extra kick, consider a homemade spicy aioli made with garlic and chili.

Presentation matters too! Arrange the empanadas on a large platter with colorful garnishes like fresh cilantro or lime wedges. This not only makes them visually appealing but also tempts guests to dig in.

Troubleshooting Common Issues

If your empanadas are leaking during baking, it could be due to overfilling or insufficient sealing. Make sure to not only crimp the edges well but also ensure the filling is cooled to room temperature before assembling. Warm filling can create steam, resulting in leaks.

For a beautiful golden finish, brush the tops with an egg wash made from beaten egg mixed with a tablespoon of water. This simple step adds shine and color, elevating the visual appeal of your empanadas while also helping them to bake evenly.

Questions About Recipes

→ Can I make the empanada dough ahead of time?

Yes, you can prepare the dough a day in advance and keep it refrigerated until you're ready to assemble.

→ What other vegetables can I use in the filling?

Feel free to include spinach, mushrooms, or any other veggies you like. Just make sure they are finely chopped.

→ Can I freeze the empanadas?

Absolutely! Freeze them before baking and simply bake them straight from the freezer, adding a few extra minutes to the baking time.

→ What dipping sauces pair well with empanadas?

Salsa, guacamole, or a zesty sour cream are all delicious choices for dipping!