Super Bowl Veggie Empanadas

Name: Super Bowl Veggie Empanadas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 empanadas
Ingredients: 1 cup diced bell peppers (mixed colors); 1 cup diced onions; 2 cloves garlic, minced; 1 cup cooked black beans, drained and rinsed; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 1 tablespoon olive oil; 2 cups all-purpose flour; 1/2 cup unsalted butter, chilled and cubed; 1/2 teaspoon salt; 1/4 cup cold water; 1 egg (for egg wash)

Highlighted under: Party Recipes

I love making these Super Bowl Veggie Empanadas for game day gatherings! They're not only delicious but also easy to prepare, making them the perfect finger food for my friends and family. The combination of fresh vegetables and spices wrapped in flaky pastry always garners rave reviews. Each bite is bursting with flavor, whether served warm or at room temperature. Plus, they are a fantastic way to incorporate more veggies into our celebrations, keeping them both fun and nutritious!

Created by

Quincy Harper

Last updated on 2026-01-13T04:09:37.290Z

When I first made these empanadas, I was unsure how well my friends would receive a veggie-centric dish during the Super Bowl. To my surprise, they devoured them in no time! The secret lies in the flavorful combination of sautéed onions, bell peppers, and spices, which I use to fill the dough. I always recommend letting the filling cool before shaping the empanadas, as this prevents the dough from becoming soggy.

Another tip is to brush the pastry with a bit of egg wash before baking, which gives them a golden, crispy finish. Since then, these empanadas have become a staple on my party menu. They pair perfectly with a zesty dipping sauce, elevating the whole experience!

        Why You'll Love These Empanadas
        Crispy, flaky pastry that's satisfying to bite into
Flavorful veggie filling that pleases vegetarians and meat-lovers alike
Great for make-ahead options and freezer-friendly

      

Mastering the Perfect Dough

The dough is the heart of any empanada, and achieving the right texture is crucial. The chilled butter should be cut into the flour until it resembles coarse crumbs; this method creates flakes as the fat melts during baking, resulting in a crispy pastry. Be careful not to overwork the dough—mix just until combined to avoid toughness. If you're short on time, consider using pre-made pastry dough, but ensure it is high-quality to replicate the desired texture.

Resting the dough in the refrigerator for at least 15 minutes is essential. This step not only firms up the butter, making it easier to roll out but also allows the gluten to relax, resulting in a tender crust. If you're making the dough ahead of time, you can keep it wrapped in plastic in the fridge for up to two days or freeze it for up to a month. Just remember to defrost it overnight in the fridge before using.

Customize Your Filling

While the suggested filling of bell peppers, onions, and black beans is flavorful, feel free to adapt it based on your preferences or seasonal vegetables. Zucchini, corn, or even diced sweet potatoes can work well. If you want to add more protein, consider incorporating some crumbled feta or a handful of cooked quinoa to enhance the nutrition without compromising the flavor. For a spicier kick, add jalapeños or a dash of hot sauce.

Don't forget to taste your filling before sealing the empanadas! Adjust seasoning by adding more spices or herbs, such as cilantro or oregano. The key is to create a filling that excites your taste buds, as each empanada will take on the flavors you’ve infused into the mixture.

Baking and Serving Tips

Achieving a perfect golden-brown finish is all about monitoring the baking time and temperature. Bake the empanadas until they are golden and firm—typically 20-25 minutes at 400°F (200°C). Keep an eye on them starting around the 15-minute mark for even browning; you might want to rotate your baking sheet halfway through to ensure uniform baking. If some are cooking faster than others, you can also remove them as they achieve the desired color.

For serving, these empanadas are deliciously versatile. Pair them with a side of chimichurri, salsa, or guacamole for dipping to elevate the flavor profile. If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through, restoring their crispiness.

Ingredients

Empanada Filling

1 cup diced bell peppers (mixed colors)
1 cup diced onions
2 cloves garlic, minced
1 cup cooked black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil

Empanada Dough

2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/2 teaspoon salt
1/4 cup cold water
1 egg (for egg wash)

Instructions

Prepare the Filling

In a skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers, sautéing for about 5 minutes until soft. Stir in the garlic, cumin, and paprika, cooking for another minute. Finally, add the black beans, mixing thoroughly. Season with salt and pepper, then set aside to cool.

Make the Dough

In a mixing bowl, combine flour and salt. Add the chilled butter and mix until it resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Wrap in plastic wrap and refrigerate for 15 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 thickness. Cut circles using a large cookie cutter or the rim of a glass. Place a spoonful of filling on one half, fold the dough over, and pinch to seal.

Bake

Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash for a glossy finish. Bake in the preheated oven for 20-25 minutes or until golden brown.

Pro Tips

For extra flavor, consider adding chopped cilantro or jalapeños to the filling. If you want to save time, use store-bought empanada dough.

Ingredient Substitutions

If you're looking for a gluten-free alternative, consider using a gluten-free all-purpose flour blend for the dough. Many blends include xanthan gum to help bind the ingredients, ensuring the pastry remains flaky and tender. For a dairy-free option, substitute the butter with a plant-based alternative, such as coconut oil or vegan butter, ensuring it’s well-chilled before incorporating it.

For those avoiding legumes, swap the black beans for cooked lentils or shredded mushrooms, which will add a meaty texture without the beans. Adjust the spices accordingly to maintain a balanced flavor in the filling, as lentils can be a milder addition.

Making Ahead and Freezing

These empanadas are perfect for make-ahead preparations! You can prepare and assemble them up to a day in advance. Simply cover and refrigerate them before baking. If you're preparing a large batch for a gathering, consider freezing them after assembly but before baking. Lay them out on a baking sheet to freeze individually before transferring them to a resealable plastic bag for up to three months.

When ready to enjoy, you don’t need to thaw them—you can bake straight from frozen. Just add about 5-10 minutes to the baking time. They will be just as delicious, with that gorgeously flaky pastry and tasty veggie filling.

Questions About Recipes

→ Can I make the filling ahead of time?

Absolutely! You can prepare the filling a day in advance and refrigerate it until you're ready to assemble the empanadas.

→ Can these empanadas be frozen?

Yes, you can freeze the unbaked empanadas. Just layer them on a tray in the freezer, then transfer them to a freezer bag once solid.

→ What can I serve with empanadas?

These empanadas are great with a side of salsa, guacamole, or a tangy dipping sauce that complements the veggie flavors.

→ How do I know when the empanadas are done baking?

They should be golden brown on top. You can insert a toothpick in the center to check if they are hot throughout.