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: 2 cups all-purpose flour; 1/2 cup unsalted butter, chilled and cubed; 1/2 teaspoon salt; 1/4 cup cold water; 1 cup spinach, chopped; 1/2 cup corn kernels (fresh or frozen); 1/2 cup ricotta cheese; 1/4 cup mozzarella cheese, shredded; 1/2 teaspoon cumin; 1/2 teaspoon smoked paprika; Salt and pepper to taste; Salsa or avocado dip

Highlighted under: Comfort Food

I love hosting Super Bowl gatherings, and these veggie empanadas have quickly become my go-to appetizer. Packed with colorful vegetables, they offer a delightful crunch and burst of flavor that is perfect for any game-day spread. Making them from scratch can be a fun activity, especially when getting the family involved. Plus, the crispy pastry contrasted with the savory filling is simply irresistible. Whether you dip them in salsa or enjoy them as is, they’re sure to be a hit with both meat eaters and vegetarians alike!

Created by

Erin Wallace

Last updated on 2026-01-13T04:55:12.591Z

During last year's Super Bowl, I decided to switch things up from the usual heavy snacks and made these veggie empanadas that were a total game changer! The combo of spinach, corn, and cheese inside a flaky pastry shell was a delight that left everyone asking for more. I found that using a mix of fresh and frozen veggies gives a hearty filling while saving time on prep.

This time, I added a touch of cumin and smoked paprika for an extra layer of flavor, which paired perfectly with a homemade avocado dip. It’s truly a winning combination that elevates your typical game-day spread!

        Why You'll Love This Recipe
        Unique flavor combinations that surprise your taste buds
Crispy pastry that envelops a warm, savory filling
A healthy alternative to traditional game-day snacks

      

Mastering the Dough

The dough for these empanadas is crucial for achieving that perfect crispy texture. Using chilled butter helps create a flaky crust, as the cold fat creates steam during baking, which lifts the pastry. When mixing the butter into the flour, aim for a texture that resembles coarse meal. This means larger pea-sized pieces of butter should still be visible – they will melt during baking to form those delightful pockets of air.

Incorporate just enough cold water to bring the dough together without overworking it; this ensures it remains tender. After wrapping and refrigerating the dough, let it rest for at least 30 minutes. Chilling not only makes it easier to roll out, but it also helps to develop the gluten for a more structured dough that will hold up to the filling.

Crafting the Filling

The filling for your veggie empanadas is where you can truly get creative. While the base of spinach and corn gives a lovely color and sweetness, feel free to experiment with other vegetables like roasted bell peppers or mushrooms, which can add depth and umami. Just be sure that any extra veggies are cooked and drained slightly to prevent the filling from being too wet, as excess moisture can lead to soggy empanadas.

The combination of ricotta and mozzarella provides a creamy, rich center, but if you're looking for alternatives, consider using vegan cheeses or another fresh cheese like goat cheese for a tangy flavor. Spices like cumin and smoked paprika not only enhance the savory notes but also lend a touch of warmth and smokiness that pairs beautifully with the fresh vegetables.

Serving and Storing

Once your empanadas are baked to a beautiful golden brown, let them cool slightly before serving. This allows the filling to set a bit, making each bite easier to enjoy. They pair wonderfully with salsa or a creamy avocado dip. You can elevate the experience by garnishing with fresh cilantro or a squeeze of lime juice, which will brighten the flavors and add a refreshing zing.

For storage, these empanadas can be kept in an airtight container for up to three days in the refrigerator. If you want to make them ahead of time, prepare the empanadas and freeze them before baking. Bake from frozen at the same temperature, adding a few extra minutes to the cook time, and you'll have a quick appetizer ready for your game-day festivities!

Ingredients

Gather the following ingredients to prepare these delicious veggie empanadas.

For the Dough

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

For the Filling

1 cup spinach, chopped
1/2 cup corn kernels (fresh or frozen)
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste

For Serving

Salsa or avocado dip

Now that you have everything ready, let’s move on to the cooking steps!

Instructions

Follow these simple steps to create delicious Super Bowl Veggie Empanadas.

Make the Dough

In a bowl, combine the flour and salt. Add the butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, mixing until a dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Prepare the Filling

In a medium bowl, combine the chopped spinach, corn, ricotta cheese, mozzarella, cumin, smoked paprika, salt, and pepper. Mix until well combined.

Assemble the Empanadas

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut circles using a cookie cutter or glass. Place a spoonful of filling on one half of each circle. Fold over and seal the edges with a fork.

Bake

Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown. Remove and let cool slightly before serving.

Enjoy your homemade veggie empanadas with your favorite dipping sauce!

Pro Tips

For extra crispiness, you can brush the empanadas with an egg wash before baking. Additionally, feel free to customize the filling with your favorite vegetables or cheeses.

Ingredient Substitutions

If you're looking for ways to customize the empanadas, consider substituting the spinach with other greens like kale or chard, which offer different flavors and textures. Additionally, if you want a dairy-free option, try using tofu instead of ricotta, blended until smooth and seasoned to taste with your favorite spices. This substitution will still create a creamy filling that complements the other ingredients nicely.

Instead of corn, you could use cooked quinoa or black beans for added protein and a different taste profile. These substitutions not only change the flavor but also provide a unique twist on the classic empanada filling, making it versatile for any dietary preference.

Making Ahead and Freezing

These empanadas are a fantastic make-ahead option. You can prepare the dough and filling a day in advance, storing them separately in the fridge. Just remember to let the dough come to room temperature before rolling it out so it’s pliable. Alternatively, assemble the empanadas and freeze them unbaked. Lay them on a baking sheet until frozen solid, then transfer them to a freezer-safe bag for longer storage.

When you're ready to enjoy them, simply bake from frozen. Preheat your oven and add a few extra minutes to the baking time; this will ensure they’re perfectly cooked through and crispy outside. This method is not only convenient but also guarantees fresh-tasting empanadas at a moment's notice!

Troubleshooting Tips

If you find that your empanadas are leaking during baking, double-check your sealing technique. Be sure to press the edges firmly with a fork to create a tight seal, preventing the filling from spilling out. Additionally, try not to overfill them, as this can also cause them to burst in the oven. A tablespoon of filling per empanada is usually just right.

If your dough feels too crumbly and difficult to handle, it may be too dry. You can add an extra teaspoon of cold water gradually until the dough holds together without becoming sticky. Similarly, if it's too sticky, a bit more flour can help you achieve the ideal consistency. These adjustments will ensure your empanadas turn out perfectly every time!

Questions About Recipes

→ Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and keep it wrapped in plastic in the refrigerator.

→ What other fillings can I use?

You can try fillings like mushrooms, bell peppers, or even lentils for a protein boost!

→ How do I store leftovers?

Store leftover empanadas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

→ Can I freeze the empanadas?

Absolutely! Freeze assembled empanadas on a baking sheet before transferring them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.