Super Bowl Veggie Empanadas
Highlighted under: Comfort Food
I absolutely love making Super Bowl Veggie Empanadas! These little pockets of goodness combine vibrant vegetables, spices, and a flaky crust that always impresses my friends at game day parties. The best part is that they're easy to prepare and bake, making them a perfect finger food for gatherings. I enjoy experimenting with different vegetable fillings, and it's always satisfying to see everyone enjoying these delightful treats. Whether served with a tangy dipping sauce or on their own, these empanadas are sure to be a hit!
When I first attempted making veggie empanadas, I was pleasantly surprised by how simple yet rewarding the process was. I combined sautéed vegetables like bell peppers and onions with cumin and paprika for a flavorful filling. The aroma that filled my kitchen was irresistible! To achieve the perfect golden crust, I brushed the empanadas with egg wash before baking - a technique that truly elevates the presentation.
Each bite of these empanadas is a delightful explosion of flavor that brings a festive vibe to any gathering. During the Super Bowl last year, they were a standout among heavier appetizers. I love serving them with a zesty avocado dip or salsa on the side, which complements the savory filling beautifully. If you're looking to impress your guests, this recipe is a must-try!
Why You'll Love These Empanadas
- Crispy on the outside, tender on the inside
- Packed with flavorful veggies that everyone will enjoy
- Easy to customize with your favorite fillings
Choosing the Right Vegetables
Selecting the right vegetables is crucial for achieving the ideal flavor and texture in your empanadas. I recommend using a mix of bell peppers, onions, and zucchini. These vegetables provide a colorful presentation and a satisfying combination of sweetness and earthiness. For a twist, consider adding sautéed mushrooms or spinach; however, be mindful of the moisture they release, which can make the filling too wet. If using high-water-content vegetables, you may want to cook them longer to reduce excess moisture.
When dicing your vegetables, aim for uniform pieces around 1/4 to 1/2 inch. This ensures even cooking and prevents some pieces from becoming mushy while others remain crunchy. The right size also allows for easier folding during assembly, so take your time to prep each vegetable carefully.
Mastering the Dough
The dough is the foundation of your empanadas, and getting it just right is vital. Using cold butter helps create a flaky crust, so I recommend chilling your butter before starting. When cutting it into the flour, the goal is to achieve coarse crumbs resembling small peas. This helps to create those tender, flaky layers. If your dough feels too dry, add a teaspoon of ice water at a time until it holds together without being sticky.
Once you’ve made your dough, resting is essential. Refrigerating it for 30 minutes allows the gluten to relax, making it easier to roll out without springing back. This break in between rolling prevents toughness, resulting in a crust that’s crisp and tender after baking.
Serving and Storage Tips
Empanadas are fantastic fresh from the oven, but they also hold up well for future meals. If you have leftovers, allow them to cool completely before storing them in an airtight container in the refrigerator. They should last for up to three days. To reheat, pop them in a preheated oven at 350°F (175°C) for about 10-15 minutes to get the crust crispy again. Alternatively, you can microwave them, but this may result in a softer crust.
For meal prep, these empanadas can be assembled in advance and frozen before baking. Simply place the uncooked empanadas on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag. They can be baked straight from the freezer; add an additional 5-10 minutes to the baking time, keeping an eye on them to ensure they are golden brown and heated through.
Ingredients
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 1/4 cup ice water
Filling
- 1 cup bell peppers, diced
- 1 cup onion, diced
- 1 cup zucchini, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Others
- 1 egg, beaten (for egg wash)
- Salsa or avocado dip for serving
Instructions
Instructions
Prepare the Dough
In a large bowl, mix the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms.
Make the Filling
In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent. Add diced bell peppers and zucchini, cooking until tender.
Assemble Empanadas
Preheat the oven to 400°F (200°C). Roll out the dough on a floured surface to about 1/8-inch thick. Cut into circles (about 4-6 inches in diameter).
Bake
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake for 20-25 minutes, or until golden brown.
Allow them to cool slightly before serving.
Pro Tips
- For added flavor, consider mixing in some shredded cheese or using a mix of spices in your filling. You can also prepare the filling a day ahead to save time on game day!
Common Mistakes to Avoid
One common issue when making empanadas is the dough tearing during assembly. This often happens if it's rolled too thin or worked too much. Always aim for about 1/8-inch thickness for the dough. If you find it tearing, you may need to chill it for a bit longer to firm it up before rolling out again. Additionally, sealing your empanadas properly is key; a fork works great for crimping the edges, ensuring the filling doesn’t leak out while baking.
Another mistake is overfilling the empanadas. It's tempting to add more filling for a heartier taste, but too much can lead to bursting during baking. As a rule of thumb, 1-2 tablespoons of filling per empanada is sufficient. This way, they'll hold together beautifully and cook evenly without risking a mess.
Flavor Variations
While this recipe features a delicious blend of bell peppers, zucchini, and onions, don't hesitate to customize the filling based on your preferences. Adding black beans can provide protein, while corn adds sweetness and a pop of color. For a spicy kick, try diced jalapeños or a sprinkle of red pepper flakes. You can also experiment with different herbs like cilantro or thyme to enhance the flavor profile.
If you're looking for a completely different direction, consider a cheese-filled version. Mixing shredded cheese with cooked vegetables can create a creamy, satisfying bite. Just remember that adding cheese can increase the richness; you might want to reduce the amount of butter used in the dough to balance it out.
Dipping Sauce Pairings
The right dipping sauce can elevate your Super Bowl Veggie Empanadas to the next level. A tangy salsa verde pairs wonderfully, cutting through the richness of the dough and filling with its acidity. Alternatively, a cool avocado dip made with mashed avocado, lime juice, and a touch of salt brings a creamy complement to the empanadas.
For those who enjoy a bit of heat, consider a chipotle mayo or a spicy yogurt sauce. Mixing sour cream with chipotle sauce offers a smoky and creamy dip. These sauces not only enhance the flavor of the empanadas but also make for a fun sharing experience during game day gatherings.
Questions About Recipes
→ Can I make the empanadas ahead of time?
Absolutely! You can prepare and fill them, then refrigerate before baking. Just remember to bake them fresh for the best texture.
→ What other fillings can I use?
You can use a variety of fillings such as cooked meats, beans, or different vegetables. Get creative!
→ How do I store leftovers?
Store cooled empanadas in an airtight container in the fridge for up to 3 days. Reheat in the oven for a crisp texture.
→ Can I freeze empanadas?
Yes, you can freeze unbaked empanadas. Just wrap them well in plastic wrap and foil, and they can be frozen for up to 2 months.
Super Bowl Veggie Empanadas
I absolutely love making Super Bowl Veggie Empanadas! These little pockets of goodness combine vibrant vegetables, spices, and a flaky crust that always impresses my friends at game day parties. The best part is that they're easy to prepare and bake, making them a perfect finger food for gatherings. I enjoy experimenting with different vegetable fillings, and it's always satisfying to see everyone enjoying these delightful treats. Whether served with a tangy dipping sauce or on their own, these empanadas are sure to be a hit!
Created by: Lucy Price
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 12 empanadas
What You'll Need
Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 1/4 cup ice water
Filling
- 1 cup bell peppers, diced
- 1 cup onion, diced
- 1 cup zucchini, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Others
- 1 egg, beaten (for egg wash)
- Salsa or avocado dip for serving
How-To Steps
In a large bowl, mix the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms. Knead briefly on a floured surface, then wrap in plastic and refrigerate for 30 minutes.
In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent. Add diced bell peppers and zucchini, cooking until tender. Stir in cumin, paprika, salt, and pepper. Allow the mixture to cool.
Preheat the oven to 400°F (200°C). Roll out the dough on a floured surface to about 1/8-inch thick. Cut into circles (about 4-6 inches in diameter). Place a spoonful of the filling on one half of the dough circle, then fold the other half over and seal the edges with a fork.
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake for 20-25 minutes, or until golden brown.
Extra Tips
- For added flavor, consider mixing in some shredded cheese or using a mix of spices in your filling. You can also prepare the filling a day ahead to save time on game day!
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 35mg
- Sodium: 250mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 5g