Super Bowl Party Food Veggie Empanadas

Name: Super Bowl Party Food Veggie Empanadas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 empanadas
Ingredients: 2 cups all-purpose flour; 1/2 cup unsalted butter, chilled and diced; 1/4 cup cold water; 1/2 tsp salt; 1 cup bell peppers, diced; 1 cup spinach, chopped; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp chili powder; Salt and pepper to taste; 1 egg, beaten (for egg wash)

Highlighted under: Comfort Food

I love making these veggie empanadas for the Super Bowl party! They're not just a healthier option, but they also pack in tons of flavor and can easily be customized with your favorite vegetables. The flaky pastry contrasts perfectly with the savory filling, making these mini hand pies irresistible. Plus, they’re easy to prepare ahead of time, so I can enjoy the game without rushing around in the kitchen. Trust me, once your guests take a bite, these empanadas will steal the show!

Created by

Felicity Grant

Last updated on 2026-01-10T12:49:19.761Z

Making these veggie empanadas was an adventure in flavor. I experimented with various vegetables and spices, finally settling on a delightful mix of bell peppers, spinach, and cumin that lent an unexpected depth. For an extra twist, I added some fresh cilantro and lime juice right before filling the empanadas—this made the entire dish vibrantly refreshing and perfect for the occasion.

One tip I learned is to let the filling cool completely before assembling the empanadas. This prevents the dough from becoming soggy and helps maintain that lovely crunch when they bake. Plus, I now always keep extra dough on hand; a little bit of practice goes a long way!

        Why You'll Love These Veggie Empanadas
        Deliciously flaky pastry with a flavorful veggie filling
Versatile recipe that allows for endless filling combinations
Perfect finger food for game day or any party

      

The Importance of Flaky Pastry

Creating a perfect flaky pastry is crucial for delicious empanadas. The key is to use chilled butter, as it melts during baking, creating steam that helps to puff and separate the layers. When mixing the dough, be careful not to overwork it; you want to see visible pieces of butter and the dough should be crumbly yet hold together when pressed. A quick chill in the fridge allows the gluten to relax, making it easier to roll out later.

If you're looking to save time, you can use store-bought pastry dough. However, nothing compares to the light, tender texture of homemade. For a healthier option, consider substituting half of the all-purpose flour with whole wheat flour. This will give your empanadas a nuttier flavor and increase the fiber content, but remember to adjust your water slightly as whole wheat flour can absorb more moisture.

Customizing Your Filling

One of the best aspects of these veggie empanadas is their versatility. Feel free to swap in your favorite vegetables based on what you have on hand. Zucchini, mushrooms, or corn work beautifully alongside spinach and bell peppers. Just be mindful of the moisture content in your choices; if using high-moisture veggies, sauté them a bit longer to reduce water content and prevent soggy empanadas.

For added protein, consider mixing in beans or lentils. This not only enhances the nutritional value but also gives a heartier bite. If you're aiming for a Mediterranean twist, substitute cumin and chili powder with feta cheese and oregano, resulting in a fresh, flavorful filling that pairs wonderfully with a tangy dipping sauce.

Make-Ahead and Storage Tips

These empanadas are perfect for preparing in advance. After assembling them, freeze the uncooked empanadas on a baking sheet until firm, then transfer to an airtight container. They can be stored for up to three months. When you're ready to bake, there’s no need to thaw; just add a few extra minutes to the baking time and keep an eye on them until golden.

If you have leftovers after your Super Bowl party (which might be unlikely!), store them in an airtight container in the fridge for up to three days. To reheat, place them in an oven preheated to 350°F (175°C) for about 10-15 minutes until crispy again, avoiding the microwave which can make them soggy. This way, you can enjoy these delicious little pies for days!

Ingredients

Ingredients for Veggie Empanadas

For the Dough

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

For the Filling

1 cup bell peppers, diced
1 cup spinach, chopped
1 small onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
1 egg, beaten (for egg wash)

Instructions to Prepare

Instructions

How to Make Veggie Empanadas

Make the Dough

In a bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the cold water until the dough forms. Divide into two discs, wrap in plastic, and refrigerate for 30 minutes.

Prepare the Filling

In a skillet, heat some oil over medium heat. Add onion and garlic, cooking until translucent. Then add bell peppers, spinach, cumin, chili powder, salt, and pepper. Cook until vegetables are tender, then let cool.

Assemble the Empanadas

Preheat your oven to 400°F (200°C). Roll out the dough on a floured surface. Cut circles and fill each with the veggie mixture. Fold and seal edges with a fork, then brush with beaten egg.

Bake

Place empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, until golden brown. Let cool slightly before serving.

Enjoy Your Empanadas!

Pro Tips

For a spicy kick, add jalapeños to the filling. These empanadas freeze well, so make a batch ahead of time, and bake them fresh on game day!

Serving Suggestions

Empanadas are inherently a fun finger food, but you can elevate them by pairing them with various dips for added flavor. Consider serving them with a zesty salsa, spicy aioli, or a cooling avocado crema. This variety not only enhances the flavor profile but also allows guests to customize their experience, making it interactive and enjoyable.

You can also serve the appetizers with a simple salad. A light, citrusy slaw would contrast wonderfully with the warm, savory empanadas. Think of cabbage, carrots, and some cilantro dressed with lime juice. This will complement the richness of the empanadas and provide a refreshing crunch.

Troubleshooting Tips

If your empanadas aren't sealing properly, ensure that you are using enough pressure when crimping the edges with a fork. A little egg wash along the edge before sealing can also help stick the dough together. Additionally, if you find your dough too crumbly, it might need a touch more cold water; add it in small increments until you reach the right consistency.

On the flip side, if your empanadas are leaking filling while baking, it often means the filling is too wet. Ensure to cook your filling until it's dry enough before assembling. Patting it down with a paper towel can also help absorb any excess moisture, keeping your pastry intact during baking.

Scaling the Recipe

Scaling up is straightforward; simply multiply the ingredient amounts by the number of empanadas you wish to create. This recipe, as written, makes about a dozen mini empanadas, but doubling it should easily fit on a single baking sheet without overcrowding. Rely on your oven’s baking capacity, as even heat distribution is key to achieving that lovely golden brown color.

If you’re expecting a larger crowd, consider creating a variety of fillings to cater to different tastes. This not only keeps the menu exciting but also allows you to use seasonal vegetables, reducing waste and maximizing freshness. Just remember to adjust baking times if making much larger empanadas, as larger sizes will typically require a few extra minutes in the oven.

Questions About Recipes

→ Can I use store-bought dough?

Yes, store-bought pastry dough can save time. Just be sure to thaw it according to the package instructions.

→ How can I make these vegan?

Replace butter with vegan margarine and omit the egg wash, using plant-based milk to brush the empanadas instead.

→ What are some good filling options?

You can use black beans, corn, or any seasonal vegetables. Just ensure the filling is not too wet.

→ Can I make these ahead of time?

Absolutely! You can prepare and assemble the empanadas a day in advance, refrigerate them, and bake them just before serving.