Savory Uses for Cookie Cutters: Football Helmet Empanadas

Savory Uses for Cookie Cutters: Football Helmet Empanadas

These Football Helmet Empanadas were masterfully created by Celine Sze of Celine's Eats. She used our Football Helmet Cookie Cutter to make the perfect Sunday football treat. With the Super Bowl right around the corner, be sure to give these tasty snacks a try!
Whether you get together with your friends for the Super Bowl to watch the actual game, half-time show, or just the commercials, there always needs to be awesome game day snacks! These beef empanadas will definitely be a crowd pleaser. They can be prepared the day before to make your life a little less hectic if you're hosting the party this year.
Using cookie cutters allows you to create lots of fun shapes for empanadas. The Football Helmet Cookie Cutter is perfect for the Super Bowl, football team celebrations, football-themed birthday parties, or just a fun addition to a meal during the week! I used CookieCutterKingdom's 4-inch Football Helmet Cookie Cutter.
The recipe below is for 18 empanadas. You can adjust the recipe to make more or less.
  • 6 cups unbleached all-purpose flour
  • ½ tsp salt
  • 3 sticks unsalted butter, cold and diced
  • 2 large eggs
  • 8-10 tbsp cold water
You can either make this using a food processor or by hand in a bowl.
Mix the flour and salt together. Then pulse the cold butter in the food processor or work the butter in with your fingers so that the mixture looks crumbly and the butter is in large pea-sized pieces. Mix in the egg and water until dough forms and can be held in a ball; this may require some kneading. Split the dough in half so you have two balls of dough. Flatten each ball of dough slightly and wrap in plastic wrap; refrigerate for at least 30 minutes.
Next, make the beef filling:
  • 1 lb ground beef
  • 2 tbsp smoked paprika
  • 1 tbsp chili powder
  • ½ tbsp. cayenne powder
  • ½ tbsp ground cumin
  • 1 large onion, diced
  • Cooking oil
  • Salt
In a large bowl, gently mix the beef with paprika, chili powder, cayenne powder, and cumin. 
Heat a large skillet with oil on medium heat and cook onions until soft and translucent, about 5 minutes. Add the beef mixture and use a wooden spoon to break up the meat. Fully cook the beef and season with salt to taste. Let meat cool completely before filling empanadas.
To assemble the empanadas:
Line the baking sheet with parchment paper.
Roll out one ball of dough on a floured surface or between parchment paper so that dough is ¼-inch thick. Use cookie cutter to cut dough and place on prepared baking sheet. Repeat with second ball of dough, making sure you have an even number of football helmets.

For half of the number of football helmets, place mozzarella cheese and then beef mixture on the dough. Be careful not to overfill them or it will be hard to seal the empanadas. With the remaining half of the football helmets, cover the filling and gently, but firmly press the two pieces of dough together. Crimp the edges using a fork to seal. Brush the tops with egg wash so empanadas will be golden brown when baked. Refrigerate unbaked empanadas for 30 minutes. You could also refrigerate these overnight and bake them the next day.

Meanwhile, preheat oven to 375°F. Remove empanadas from fridge and bake for 25-30 minutes. Serve warm with your favorite salsa, guacamole, chimichurri, or dipping sauce. Enjoy!

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