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 ½ cups all-purpose flour; 1 teaspoon salt; 1 stick (½ cup) unsalted butter, cold and cubed; 1 large egg; 6 tablespoons ice water; 1 tablespoon olive oil; 1 small onion, finely chopped; 1 red bell pepper, diced; 1 zucchini, diced; 1 cup frozen corn, thawed; 1 teaspoon smoked paprika; 1 teaspoon cumin; Salt and pepper to taste; ½ cup shredded cheese (optional)

Highlighted under: Fusion Favorites

I love making Super Bowl Veggie Empanadas for gatherings! They are always a hit with friends and family, providing a delightful twist to typical game-day snacks. The flaky crust, filled with a rainbow of vegetables, bursts with flavor while being easy to prepare. Plus, they are perfect for anyone seeking vegetarian options. I serve them hot with a zesty dipping sauce, and they never last long on the table. Trust me, these empanadas will elevate your Super Bowl menu and keep everyone coming back for more!

Created by

Arabelle Finch

Last updated on 2026-01-13T02:37:34.853Z

During one of my Super Bowl parties, I decided to make these veggie empanadas, and they completely stole the show! The blend of fresh vegetables, spices, and a touch of cheese created an explosion of flavor in every bite. I found that roasting the veggies beforehand intensifies their sweetness and adds depth to the filling.

Experimenting with different spices like smoked paprika and cumin made a huge difference. Each empanada is a delightful package that combines crunch and creaminess, making them a legendary addition to my game-day menu!

        Why You'll Love This Recipe
        Flaky, buttery crust that's irresistible
Colorful veggie filling packed with flavor
Easy to make ahead and great for sharing
Versatile with endless filling possibilities

      

Perfecting the Dough

The empanada dough is crucial for achieving that flaky, buttery texture everyone loves. Start with cold ingredients, as this helps create the desired flakiness. If you notice the dough is too dry, you can add an additional tablespoon of ice water, but be careful not to overmix from that point onward, as this may lead to a tough crust. The dough should feel smooth but firm before it goes into the refrigerator for resting.

Resting the dough for at least 30 minutes is key; this allows the gluten to relax, making it easier to roll out. When rolling, aim for an even thickness of about 1/8 inch to ensure consistent baking. If the dough becomes sticky while rolling, a light dusting of flour on the surface will help prevent it from sticking without altering its texture.

Filling Variations

While the veggie filling is packed with flavor, it’s also highly adaptable. If you’re looking for a twist, consider adding ingredients like black beans for protein or sautéed mushrooms for an umami boost. This is a great way to use up leftover vegetables from your fridge as well. Just remember that cooked fillings should be cooled before placing them in the dough to prevent sogginess.

For those who prefer a cheese pull, incorporating different types of cheese can add unique flavors. Try using pepper jack for a kick or goat cheese for creaminess. My tip is to sprinkle the cheese on top of the vegetable filling rather than mixing it in, as this keeps the flavors distinct and gives a lovely melted layer when baked.

Ingredients

Gather these fresh ingredients to make the perfect filling for your empanadas:

Empanada Dough

2 ½ cups all-purpose flour
1 teaspoon salt
1 stick (½ cup) unsalted butter, cold and cubed
1 large egg
6 tablespoons ice water

Filling

1 tablespoon olive oil
1 small onion, finely chopped
1 red bell pepper, diced
1 zucchini, diced
1 cup frozen corn, thawed
1 teaspoon smoked paprika
1 teaspoon cumin
Salt and pepper to taste
½ cup shredded cheese (optional)

Make sure to have some egg wash for sealing the empanadas!

Instructions

Follow these steps to prepare your delicious veggie empanadas:

Make the Dough

In a bowl, mix the flour and salt. Add the cold butter and blend until crumbly. Mix in the egg and ice water gradually until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Sauté the onion and red bell pepper for 5 minutes. Add zucchini and corn, cooking for another 5 minutes. Stir in spices and season with salt and pepper. Remove from heat and let cool.

Roll Out Dough

On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into circles about 4 inches in diameter.

Fill the Empanadas

Place a tablespoon of filling on one side of each dough circle. (Add cheese if using.) Fold over to create a half-moon shape and crimp the edges to seal.

Bake

Preheat the oven to 400°F (200°C). Place empanadas on a baking sheet lined with parchment paper. Brush with egg wash and bake for 20-25 minutes or until golden brown.

Serve warm with your favorite dipping sauce!

Pro Tips

For extra flair, try adding a dash of hot sauce to the filling or serve with guacamole for a creamy contrast.

Make-Ahead Tips

Making these empanadas ahead of time is a fantastic option for busy game-day preparations. You can assemble the empanadas, then freeze them uncooked. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag for up to 3 months. When you're ready to bake, cook them straight from the freezer, adding an extra 5 minutes to the cooking time.

If you're short on time but still want to enjoy these golden delights, try preparing the filling a day in advance. Store it in an airtight container in the refrigerator and assemble the empanadas right before baking. This way, you retain freshness without a last-minute rush.

Serving Suggestions

These empanadas shine when served with dips that enhance their flavor. A zesty chimichurri or a smoky salsa would pair beautifully. For a creamier option, consider a cilantro-lime yogurt sauce; simply mix Greek yogurt with lime juice, zest, and chopped cilantro. Not only do these dips elevate the dish, but they also provide an interactive element to your Super Bowl spread.

For an attractive presentation, arrange the empanadas on a large platter with lime wedges for squeezing at the table. You can even garnish with fresh herbs to add a pop of color. This turns simple snacks into elegant bites that will wow your guests and make your gathering memorable.

Questions About Recipes

→ Can I freeze empanadas before baking?

Yes, you can freeze the uncooked empanadas. Just make sure they are well-wrapped to prevent freezer burn.

→ What can I substitute for the cheese?

You can omit the cheese entirely or use a dairy-free alternative for a vegan option.

→ How do I reheat leftover empanadas?

Reheat in a 350°F (175°C) oven for about 10-15 minutes until heated through and crispy.

→ Can I use store-bought dough?

Absolutely! Using store-bought dough can save time without sacrificing flavor.