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1 Feel Good Dough Classic Doughball

1/2 lb. ground beef, cooked

1Tbsp tomato paste

1Tbsp vinegar

1Tbsp minced garlic

1tsp ground cumin

1/2 tsp chili powder

1/2 oregano

1/2 green and red bell pepper, finely chopped

1/2 yellow onion, finely chopped


Oil for frying

Prep time: 30min.

Cook time: 20min. + extra time to cool

Yield: 12 empanadas


  • Thaw dough overnight in the fridge, or for two hours on the counter.  For best results, get the doughball to room temperature before use.  For tips and tricks, visit the FAQ section. 


  • Divide into 12 pieces.  Lightly flour your work surface and roll out each piece, 4in. wide.

  • Heat oil in a medium skillet over medium heat.  Cook ground beef until brown, drain the grease and set aside.

  • In the same pan, cook peppers and onion until soft.  Add spices, garlic, vinegar, and tomato paste.  Add cooked ground beef.  Cool the filling.

  • In the middle of your rolled dough circles, add 1 Tbsp of filing.  Repeat with all pieces.  Lightly brush dough edges with some water.  Fold dough over, keeping the filling in the middle.  Press the dough closed with a fork to seal.

  • Heat oil in a fry pan on medium heat until hot.  Fry empanadas for 3 minutes on each side.  Drain on a paper towel.  Serve warm with your choice of aioli or salsa.

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