Super Bowl Veggie Empanadas

Mastering the Dough

The empanada dough is crucial for achieving that desired crispy, flaky texture. When mixing the flour and butter, ensure the butter is well-chilled; this helps to create layers in the pastry. Don’t overwork the dough after adding the water—just mix until it comes together. Too much kneading can toughen the dough, resulting in less flaky empanadas. After forming it into a disc, be sure to refrigerate the dough for at least 30 minutes. This allows the gluten to relax, making it easier to roll out later.

If you're short on time, you can prepare the dough a day ahead and store it in the refrigerator. Alternatively, consider using store-bought pie crusts to save time. For a gluten-free option, you can use a gluten-free flour blend, though adjustments for liquid might be necessary. Roll it out slightly thicker than regular dough to ensure it holds its shape while baking.

Filling Variations and Tips

The filling for these empanadas is flexible, allowing you to customize it to your taste. Besides the core ingredients of onions, bell peppers, and corn, consider adding black beans for extra protein, or sautéed mushrooms for an umami boost. If you enjoy heat, a diced jalapeño can add some spice. Mix in some cheese, like crumbled feta or shredded Monterey Jack, if you're looking for a creamy texture within your empanadas. Just be cautious about adding too much liquid, which can make the filling runny.

Remember to let the filling cool before assembling the empanadas. A hot filling can cause the dough to become soggy, which interferes with achieving that perfect crispy exterior. If you're cooking for a crowd or want to enjoy these later, you can double the filling recipe and freeze any leftovers. Store it in an airtight container for up to three months; just thaw and reheat before using.

Baking and Serving Suggestions

Baking the empanadas at a high temperature of 400°F (200°C) ensures that they get that golden color and crispy texture. Keep an eye on them after the 20-minute mark; ovens can vary, and you want to pull them out as soon as they are golden brown. If they begin to brown too quickly, cover them loosely with aluminum foil to prevent burning while allowing the insides to cook through.

These empanadas are fantastic straight out of the oven, but you can also serve them with dipping sauces like a zesty avocado salsa or a creamy chipotle aioli for added flavor. If you have leftovers, they store wonderfully in the fridge for up to three days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to restore their crispiness.

Ingredient Swaps and Additions

While the suggested vegetables create a delicious base, feel free to get creative! Sweet potatoes or zucchini are perfect additions that roast beautifully and add unique flavors. For those avoiding dairy, you can omit the butter and use coconut oil or a plant-based butter substitute instead. This also makes the dough dairy-free without sacrificing taste.

Adding a bit of nutritional yeast to your filling will provide a cheesy flavor while keeping it vegan-friendly. Additionally, if you want a more complex flavor profile, consider incorporating fresh herbs like thyme or oregano to the filling for a fresh burst of taste.

Storage and Freezing Tips

These empanadas are excellent for meal prep! After assembling, you can freeze them before baking. Place the unbaked empanadas on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a freezer-safe bag. They can be stored frozen for up to three months. Bake them straight from the freezer; just add an extra 5-10 minutes to the cooking time.

If you've made a batch that you plan to enjoy later, refrigerating them should suffice. Store any leftovers in an airtight container in the fridge, and reheat them in an oven for the best texture. Microwaving is convenient, but it risks making the pastry soft instead of keeping it crispy.