Super Bowl Veggie Empanadas
Highlighted under: Comfort Food
I love hosting Super Bowl parties, and these veggie empanadas have become my go-to appetizer! They're packed with flavor and make the perfect finger food for guests to enjoy while cheering for their favorite team. With a crispy golden crust and a savory filling of fresh vegetables and spices, they are not only delicious but also provide a healthier option amidst all the indulgent snacks. Plus, they’re easy to make in bulk, ensuring that there's plenty for everyone to savor during the big game.
When I first made these empanadas, I was amazed at how simple and rewarding they were. The dough can be made quickly and can even be prepared ahead of time, which is perfect for busy days leading up to the Super Bowl. The combination of fresh veggies sautéed with spices gives the filling a depth of flavor that pairs beautifully with the flaky crust.
One of my favorite tips is to brush the empanadas with a little olive oil before baking. This not only enhances the golden color but also adds a subtle hint of richness to each bite. Trust me, your guests won’t be able to stop at just one!
Why You'll Love These Empanadas
- Crispy, flaky crust that everyone will enjoy
- Savory and flavorful vegetable filling that's healthy
- Perfectly portable for game day snacking
- Easily customizable with your favorite ingredients
Making the Perfect Dough
The dough is the foundation of these empanadas, and achieving that perfect flaky texture is key. The cold butter should be worked into the flour until it resembles coarse crumbs; this helps create those desired layers. Avoid overworking the dough to prevent gluten development, which can lead to a tougher crust. If you find the dough crumbling too much, a tiny bit more cold water can help bind it without making it sticky.
Resting the dough in the refrigerator for at least 30 minutes is crucial. This chilling time allows the gluten to relax, making the dough easier to roll out and shape. If you're in a pinch and need to shorten the chilling time, consider placing the wrapped dough in the freezer for about 10-15 minutes, just until firm but not frozen.
Crafting the Flavorful Filling
When making the filling, the sautéing process is essential for developing flavor. Start by cooking the onions and bell pepper until soft, which usually takes about 5 minutes. This process not only softens the vegetables but also caramelizes them slightly, enhancing their sweetness. Don't rush this step; a medium heat ensures even cooking without burning the garlic later on. Incorporating spices like cumin and paprika elevates the overall taste profile, so be sure to mix them in well.
As for the vegetables, feel free to mix and match according to your preferences or what you have on hand. For instance, adding chopped spinach or kale can increase the nutritional value while still keeping the filling vibrant and tasty. If you're using frozen corn, make sure to thaw it first to avoid excess moisture in the filling, which can make the empanadas soggy.
Baking and Serving Tips
When it comes to baking the empanadas, brushing them with olive oil before baking not only adds flavor but also promotes a beautifully golden crust. Keep an eye on them around the 20-minute mark; optimal baking will give you a crisp exterior while keeping the filling warm and flavorful. If you prefer a deeper color, you can even turn on the broiler for the last 2-3 minutes, but watch closely to prevent burning.
These empanadas are best served warm, but they can also be made ahead of time. Once assembled, they can be frozen before baking. Just place them on a parchment-lined tray and freeze them until solid, then transfer them to a freezer bag for longer storage. When you're ready to enjoy, bake them straight from the freezer; just add an extra 5-10 minutes to the baking time and watch for that golden brown hue.
Ingredients
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 teaspoon salt
- 6-8 tablespoons cold water
For the Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 carrot, grated
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
Instructions
Make the Dough
In a large mixing bowl, combine the flour and salt. Add the chilled butter and mix until crumbly. Gradually add cold water, one tablespoon at a time, mixing until a dough forms.
Prepare the Filling
In a skillet, heat olive oil over medium heat. Sauté the onion and bell pepper until soft, about 5 minutes. Add garlic, zucchini, and carrot, cooking until veggies are tender.
Assemble the Empanadas
Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface and cut into circles (about 4-5 inches in diameter). Place a small spoonful of the filling in the center of each circle, fold over, and crimp the edges to seal.
Bake the Empanadas
Transfer empanadas to a parchment-lined baking sheet. Brush with olive oil for extra crispiness. Bake for 20-25 minutes or until golden brown.
Pro Tips
- For an added kick, consider adding jalapeños to the filling or sprinkling some cheese on top before closing the empanadas.
Storage and Reheating
To store leftover empanadas, allow them to cool completely before placing them in an airtight container in the refrigerator. They should stay fresh for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. This method helps maintain their crispiness compared to microwaving, which can make the crust soggy.
If you freeze baked empanadas, they can be kept for up to 2 months. To reheat, it’s best to bake them straight from the freezer as mentioned earlier. This will ensure that you still get that delightful crunch on the outside while the filling stays warm and delicious.
Make-Ahead Options
For those planning Super Bowl parties where time is of the essence, you can prepare the dough and filling a day in advance. Store the dough wrapped tightly in plastic wrap in the fridge, and the filling can be stored in an airtight container. This allows you to quickly assemble and bake the empanadas just before your guests arrive, saving you valuable time on game day.
If you're entertaining a large crowd, consider doubling the recipe. These empanadas freeze beautifully and are easy to make in bulk. Just remember to space them out on the baking sheet before freezing and then pack them tightly into containers to save space in your freezer.
Customization Ideas
One of the greatest aspects of veggie empanadas is their versatility. You can easily adapt the filling based on seasonal vegetables or what you have in your pantry. Try using roasted sweet potatoes for a sweet contrast or adding black beans for extra protein. You could even switch up the spices; a hint of chili powder or fresh herbs can bring a different flair to your empanadas.
Additionally, for those looking to cater to gluten-free diets, almond flour can be a good substitute for all-purpose flour. However, you may need to add a binding agent like an egg or flaxseed meal to help the dough hold together better. Remember to adjust the water according to the consistency of your gluten-free flour.
Questions About Recipes
→ Can I make the empanadas ahead of time?
Absolutely! You can prepare the dough and filling a day in advance and assemble them just before baking.
→ Can I freeze the empanadas?
Yes, you can freeze them before or after baking. Just make sure to let them cool completely before freezing.
→ What other fillings work well?
You can customize the filling with beans, cheeses, or other vegetables based on your preference.
→ How do I reheat frozen empanadas?
For best results, reheat in the oven at 375°F (190°C) for about 15-20 minutes until warmed through and crispy.
Super Bowl Veggie Empanadas
I love hosting Super Bowl parties, and these veggie empanadas have become my go-to appetizer! They're packed with flavor and make the perfect finger food for guests to enjoy while cheering for their favorite team. With a crispy golden crust and a savory filling of fresh vegetables and spices, they are not only delicious but also provide a healthier option amidst all the indulgent snacks. Plus, they’re easy to make in bulk, ensuring that there's plenty for everyone to savor during the big game.
Created by: Natalie Warren
Recipe Type: Comfort Food
Skill Level: Intermediate
Final Quantity: 12 empanadas
What You'll Need
For the Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 teaspoon salt
- 6-8 tablespoons cold water
For the Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 carrot, grated
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
How-To Steps
In a large mixing bowl, combine the flour and salt. Add the chilled butter and mix until crumbly. Gradually add cold water, one tablespoon at a time, mixing until a dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
In a skillet, heat olive oil over medium heat. Sauté the onion and bell pepper until soft, about 5 minutes. Add garlic, zucchini, and carrot, cooking until veggies are tender. Stir in corn, cumin, paprika, salt, and pepper, and cook for another 2 minutes. Remove from heat and let cool.
Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface and cut into circles (about 4-5 inches in diameter). Place a small spoonful of the filling in the center of each circle, fold over, and crimp the edges to seal.
Transfer empanadas to a parchment-lined baking sheet. Brush with olive oil for extra crispiness. Bake for 20-25 minutes or until golden brown.
Extra Tips
- For an added kick, consider adding jalapeños to the filling or sprinkling some cheese on top before closing the empanadas.
Nutritional Breakdown (Per Serving)
- Calories: 220 kcal
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 200mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 4g