Super Bowl Veggie Empanadas
Highlighted under: Comfort Food
I love making Super Bowl Veggie Empanadas for game day gatherings. They are not only super fun to prepare, but they also cater to both veggie lovers and meat-eaters alike. The flaky pastry paired with a savory vegetable filling is a winning combination that never fails to impress my friends and family. Plus, they're easy to grab during the excitement of the game, making them perfect for parties. Let's dive into this delightful recipe that everyone will rave about!
When I first made these empanadas, I experimented with various fillings until I found the perfect balance of flavors. The combination of sweet bell peppers, hearty mushrooms, and a touch of spices creates an irresistible filling that makes these empanadas a standout dish. I recommend sautéing the vegetables until they're just tender to enhance their natural flavors and avoid a soggy filling.
It’s also important to seal the empanadas properly to maintain their shape while baking. I like to use a fork to crimp the edges, which not only looks appealing but also ensures that no filling leaks out during cooking. Trust me, these little pockets of goodness will be the MVP of your Super Bowl spread!
Why You Will Love This Recipe
- Savory vegetable filling with a perfect blend of spices
- Flaky, golden pastry that complements the filling beautifully
- Easy to make ahead and freeze for the big game day
The Importance of a Good Dough
Creating the perfect empanada dough relies on the ratio of fat to flour, which provides the signature flaky texture. Using chilled unsalted butter is essential; it should be cut into the flour so that the mixture resembles coarse crumbs. I recommend briefly placing the diced butter back in the freezer if it gets too warm during preparation. The dough should be handled minimally—over-kneading can lead to tough pastry instead of the desired buttery flakiness.
Refrigerating the dough for at least 30 minutes helps relax the gluten, making it easier to roll out later. This step also keeps the butter cold and solid, ensuring that it imparts layers to the dough when baked. If you're short on time, feel free to prepare the dough a day in advance, tightly wrapped in plastic wrap. Just allow it to sit at room temperature for about 10-15 minutes before rolling it out to ease the handling process.
Crafting a Flavorful Filling
The vegetable filling is where you can truly shine with creativity! The combination of onions and bell peppers provides a sweet and savory base, while mushrooms add a delightful umami flavor. If you want to spice things up, consider incorporating diced jalapeños or adding some fresh herbs like cilantro or parsley for brightness. My favorite part is adjusting the spices; don't hesitate to tweak the cumin and smoked paprika to suit your taste. A sprinkle of chili powder can also add some warmth.
It's crucial to allow your filling to cool before assembling. This prevents the dough from becoming soggy. After cooking for a total of 10 minutes, the vegetables should be tender and the flavors well combined. If you have leftover filling, it's delicious in wraps, stir-fries, or as a side dish. Simply refrigerate it for up to three days, or freeze it for later use—just remember to cool it completely before freezing to retain the best texture.
Assembling Perfect Empanadas
When rolling out the dough, aim for an even thickness of about 1/8 inch. Uneven thickness can lead to some empanadas being undercooked while others may burn. To ensure consistent sizing, I recommend using a 4-inch cookie cutter or a small bowl as a guide. You can also re-roll the scraps, but be careful not to overwork the dough, as it may toughen.
Sealing the empanadas properly is crucial for keeping the filling from leaking out during baking. I find that crimping with a fork creates a decorative edge while effectively sealing the dough. Make sure to brush the tops with the egg wash; this provides a beautiful golden color and a slight gloss when baked. During the baking phase, keep an eye on them after the 20-minute mark—look for a deep golden-brown color, which indicates they're ready to come out.
Ingredients
Gather the following ingredients to whip up these delicious empanadas:
For the Empanada Dough:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup cold water
- 1/2 teaspoon salt
For the Vegetable Filling:
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped bell pepper (any color)
- 1 cup chopped mushrooms
- 1 cup corn (fresh or frozen)
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For Assembling:
- 1 egg (for egg wash)
- 1 tablespoon water
Make sure to have everything prepped and ready to go!
Instructions
Follow these easy steps to create your empanadas:
Make the Dough
In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in cold water until the dough comes together.
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add onion and cook until translucent. Stir in bell pepper and mushrooms; cook for another 5 minutes.
Assemble the Empanadas
Preheat your oven to 400°F (200°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles (about 4 inches in diameter).
Bake
Place the empanadas on a baking sheet. Beat the egg with water and brush it over the empanadas. Bake for 20-25 minutes, or until golden brown.
Enjoy these empanadas fresh out of the oven!
Pro Tips
- For added flavor, feel free to incorporate other vegetables or spices you have on hand. Also, these empanadas freeze well
- just bake them straight from the freezer, adding a few extra minutes to the baking time.
Storage and Reheating Tips
If you're preparing these empanadas in advance, they can be frozen before baking. Simply place the assembled empanadas on a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. When you're ready to bake, there's no need to thaw. Just add a few extra minutes to the baking time to ensure they are cooked through.
If you have leftovers after your game day gathering, store them in an airtight container in the refrigerator for up to 5 days. To reheat, I recommend using an oven or air fryer to maintain that crispy texture, rather than a microwave, which can make them soggy. Heat them at 350°F (175°C) for about 10 minutes or until warmed through.
Serving Suggestions
Super Bowl Veggie Empanadas are versatile and can be served with a variety of dips. A fresh salsa, guacamole, or a zesty yogurt sauce complements the flavors beautifully. For an extra touch, consider making a chipotle aioli—just mix mayonnaise with chipotle in adobo for a smoky dip that enhances the savory filling.
For a more festive serving option, arrange the empanadas on a large platter with an assortment of dipping sauces. To elevate the presentation, sprinkle with chopped fresh herbs and serve them alongside colorful veggie sticks or a light salad. This not only adds freshness but also creates an appealing contrast against the golden empanadas.
Variations and Adjustments
Feel free to customize your veggie filling by incorporating seasonal vegetables or your favorites. Zucchini, spinach, or even black beans can be excellent additions for extra nutrition. If you're looking for a heartier option, consider adding some crumbled feta or cheese to the mix. Just remember to adjust the seasoning accordingly to balance the flavors.
For a gluten-free option, you can substitute the all-purpose flour with a gluten-free blend. Be mindful that different flour blends may yield different textures, so it may take some experimentation to achieve that signature flaky crust. Using a stand mixer with a paddle attachment can help integrate the ingredients more evenly, which can be particularly useful with gluten-free dough.
Questions About Recipes
→ Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day earlier and keep it in the refrigerator.
→ Can I use store-bought dough?
Yes, using store-bought pastry dough is a great time-saver if you’re short on time.
→ What vegetables can I substitute?
Feel free to use any veggies you have on hand; zucchini or spinach work great too!
→ How should I store leftovers?
Store leftover empanadas in an airtight container in the fridge for up to 3 days.
Super Bowl Veggie Empanadas
I love making Super Bowl Veggie Empanadas for game day gatherings. They are not only super fun to prepare, but they also cater to both veggie lovers and meat-eaters alike. The flaky pastry paired with a savory vegetable filling is a winning combination that never fails to impress my friends and family. Plus, they're easy to grab during the excitement of the game, making them perfect for parties. Let's dive into this delightful recipe that everyone will rave about!
Created by: Adele Summers
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 12 empanadas
What You'll Need
For the Empanada Dough:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup cold water
- 1/2 teaspoon salt
For the Vegetable Filling:
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped bell pepper (any color)
- 1 cup chopped mushrooms
- 1 cup corn (fresh or frozen)
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For Assembling:
- 1 egg (for egg wash)
- 1 tablespoon water
How-To Steps
In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in cold water until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
In a skillet, heat olive oil over medium heat. Add onion and cook until translucent. Stir in bell pepper and mushrooms; cook for another 5 minutes. Add corn, garlic, cumin, smoked paprika, and season with salt and pepper. Cook for another 5 minutes, then remove from heat and let cool.
Preheat your oven to 400°F (200°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles (about 4 inches in diameter). Place a spoonful of vegetable filling in the center of each circle, fold over, and crimp the edges with a fork to seal.
Place the empanadas on a baking sheet. Beat the egg with water and brush it over the empanadas. Bake for 20-25 minutes, or until golden brown.
Extra Tips
- For added flavor, feel free to incorporate other vegetables or spices you have on hand. Also, these empanadas freeze well
- just bake them straight from the freezer, adding a few extra minutes to the baking time.
Nutritional Breakdown (Per Serving)
- Calories: 220 kcal
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 12mg
- Sodium: 240mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 4g