Super Bowl Veggie Empanadas

Name: Super Bowl Veggie Empanadas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24 empanadas
Ingredients: 2 cups all-purpose flour; 1/2 cup unsalted butter, chilled and diced; 1/2 teaspoon salt; 1/4 cup cold water; 1 cup bell peppers, diced; 1 cup onions, diced; 1 cup spinach, chopped; 1 tablespoon olive oil; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 egg, beaten (for egg wash); Flour, for dusting

Highlighted under: Modern Baking Ideas

I absolutely love making these Super Bowl Veggie Empanadas—they're a festive and delicious addition to any game day spread! The crispy exterior complements the flavorful filling of seasonal vegetables and spices perfectly. Not only are they easy to prepare, but they also cater to both vegetarians and meat-lovers alike. Every time I serve these, they’re a hit, with everyone coming back for seconds. Trust me, your guests will be raving about these bite-sized treats long after the final whistle.

Created by

Dorothy Finch

Last updated on 2026-01-13T05:46:36.844Z

When I first made these empanadas, I wanted to create a dish that would surprise and delight my friends during the Super Bowl. I experimented with different veggie combinations and spices to hit that perfect balance of flavors. My favorite part is how customizable they are; you can use whatever vegetables you have on hand, ensuring no waste while creating something amazing.

After several trials, I settled on using a mix of bell peppers, onions, and spinach, seasoned with cumin and smoked paprika. These spices bring out the natural sweetness of the veggies and create a delectable filling that everyone loves. The golden crust, brushed with olive oil, adds an irresistible crunch that makes these empanadas hard to resist!

        Why You'll Love These Empanadas
        Crispy, golden crust filled with savory veggies
Easily customizable to suit any taste
Perfect appetizer for game day parties

      

Understanding Your Dough

The dough for these empanadas is crucial for achieving that perfect crispy texture. Using chilled butter helps to maintain a flaky quality. If your butter is too soft, the dough can become greasy and lose its structure. Remember to mix the butter into the flour until it creates coarse crumbs; overmixing can lead to tough empanadas. After shaping, letting the dough rest in the refrigerator allows the gluten to relax, making it easier to roll out.

When rolling out the dough, aim for a thickness of about 1/8 inch. If it's too thick, it will take longer to cook through and won't have that desirable delicate crunch. Alternatively, if rolled too thin, they may tear easily or become overly crispy. A good tip is to flour your surface generously to prevent sticking, and if your dough feels sticky, don’t hesitate to add a bit more flour as needed for ease during assembly.

Perfecting the Filling

The filling is where you can really get creative with flavors. While the recipe calls for spinach, bell peppers, and onions, feel free to substitute with seasonal vegetables like zucchini or mushrooms. Just ensure that any additional vegetables are cooked down to reduce moisture; otherwise, your empanadas may turn soggy. The combination of spices like cumin and smoked paprika adds depth to the filling—don’t rush this step, as allowing the spices to sauté with the vegetables enhances their flavors.

When preparing the filling, make sure to cool it down before adding it to the empanadas. Hot filling can cause the dough to become gummy, leading to a poor texture. Aim for filling that is slightly warm or room temperature. If you're making these ahead of time, storing the cooled filling in an airtight container in the fridge for up to 2 days works well; this also allows the flavors to meld even further.

Ingredients

For the Dough

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

For the Filling

1 cup bell peppers, diced
1 cup onions, diced
1 cup spinach, chopped
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste

For Assembly

1 egg, beaten (for egg wash)
Flour, for dusting

Instructions

Make the Dough

In a large mixing bowl, combine the flour and salt. Add the diced butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, mixing until dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling

In a pan, heat olive oil over medium heat. Add the diced onions and bell peppers, sautéing until soft. Stir in the spinach, cumin, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes until the spinach is wilted. Remove from heat and let cool.

Assemble Empanadas

Preheat oven to 375°F (190°C). Roll out the dough on a floured surface to 1/8 inch thick. Cut out circles using a cookie cutter or a glass. Place a spoonful of filling in the center of each circle. Fold over and seal the edges with a fork. Brush the tops with the beaten egg.

Bake

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

Pro Tips

For extra flavor, feel free to add cheese or your favorite herbs to the filling mixture. These can also be made ahead and frozen for later use. Just bake them straight from the freezer, adding a few extra minutes to the cooking time.

Storing and Reheating Empanadas

These empanadas can be made ahead of time and stored easily. Once assembled, place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag for up to three months. When you’re ready to bake them, there’s no need to thaw—just add a few extra minutes to the baking time to ensure they cook through while achieving that perfect golden color.

For reheating, if you find yourself with leftovers, the best method is to reheat them in an oven at 350°F (175°C). This helps regain their crispiness compared to using a microwave, which can make the empanadas soggy. Bake for about 10-15 minutes until heated through and the crust is crispy again.

Serving Suggestions

These empanadas pair beautifully with a variety of dipping sauces, elevating their flavor even further. Consider serving them with a tangy chimichurri or a cooling avocado crema for contrast. Alternatively, a spicy salsa could kick things up a notch for those who enjoy a bit of heat. Presenting them with a selection allows your guests to enjoy different flavor profiles, making the experience more interactive and fun.

If you're hosting a game day party, consider adding a side of crunchy veggies and dips to complement the empanadas. They also work well on a charcuterie board alongside cheeses, olives, and fruits. This way, you can create a diverse spread that keeps your guests satisfied throughout the game, ensuring your Super Bowl party is unforgettable.

Questions About Recipes

→ Can I make the empanadas ahead of time?

Yes! You can prepare the empanadas and store them in the fridge for up to a day before baking. You can also freeze them and bake from frozen.

→ What can I substitute for the veggies?

Feel free to use any vegetables you like, such as zucchini, mushrooms, or corn. Just ensure they are chopped small enough to fit in the empanadas.

→ How can I achieve a flaky crust?

Make sure your butter is very cold and work quickly with the dough. Not overworking the dough will also help keep it flaky.

→ Can I bake them instead of frying?

Yes, these empanadas are baked and they turn out perfectly golden and crispy without the need for frying.