Soups & Stews
This beef and raisin empanada recipe delivers the perfect balance of savory beef and sweet raisins wrapped in a flaky, golden crust that's impossible to resist. The secret lies in a well-seasoned filling that caramelizes slightly, while the dough achieves that signature crispness when baked or fried. I've perfected this technique over years of testing, ensuring every bite delivers both texture and flavor harmony.
The filling starts with tender beef that's cooked until just done, then simmered with raisins, onions, and warm spices until the fruit plumps and releases its natural sweetness. Meanwhile, the dough comes together with just a few ingredients—flour, butter, and ice water—for that signature flaky texture. The key is working quickly to keep the butter cold while shaping the pockets.
What you'll end up with is empanadas with a crisp, golden crust that shatters slightly when you bite in, revealing tender beef and juicy raisins in every pocket. The contrast of sweet and savory creates a flavor profile that's both unexpected and utterly satisfying. These make an impressive appetizer or hearty main course, depending on how many you make.
Serve with a cooling chimichurri sauce or spicy mayo for dipping, or pair with a simple arugula salad to balance the richness. The recipe scales beautifully, so you can make a dozen for a party or just a few for a cozy weeknight dinner. Let's get started on these delicious pockets!
Ingredients for beef and raisin empanada
Twelve ingredients for twelve perfect pockets of flaky crust and sweet-savory filling.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80% lean for best texture |
| Raisins 🍇 | 1 cup | Golden or dark raisins preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| All-Purpose Flour 🌾 | 4 cups | Plus 1 tbsp for dusting |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flaky crust |
| Ice Water 💧 | ¾ cup | Chilled for dough elasticity |
| Garlic Cloves 🧄 | 4 cloves | Minced for filling seasoning |
| Ground Cumin 🌿 | 1 tsp | Toasted for deeper flavor |
| Ground Coriander 🌶️ | 1 tsp | Sweet and citrusy |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For cooking beef |
| Beef Broth 💧 | ½ cup | Low-sodium preferred |
| Lemon Juice 🍋 | 1 tbsp | Brightens flavors |
The beef is where the magic starts—80% lean ground beef gives you that perfect balance of tenderness and flavor. Costco or your local butcher counter usually have it pre-ground, but if you're buying a whole chuck roast, ask for it to be finely ground. The raisins should be plump, not dried out—Trader Joe's has great golden raisins in bulk. For the dough, King Arthur flour is my go-to, but any all-purpose will work. The butter needs to stay cold, so pull it straight from the fridge and cube it before mixing with flour. That ice water keeps the dough from getting gummy—don't skip it!
No golden raisins? Dark raisins or even chopped dates work in a pinch, but soak them first in warm water for 10 minutes to plump them up. Short on cumin? Garam masala at half the amount gives a similar warmth. The beef broth can be swapped for red wine if you're feeling fancy, but low-sodium broth keeps the filling from getting too salty. For the dough, if you don't have ice water, freeze a cup of water overnight and use the ice cubes. And trust me, don't use shortening—butter makes all the difference for that flaky texture.
The dough keeps best wrapped in plastic for 2 days in the fridge, but it's even better made fresh. The filling can be prepped ahead and stored for 3 days—just reheat gently before assembling. For freezing, shape the empanadas on a parchment-lined tray, freeze solid, then transfer to a bag. Bake straight from frozen—add 5-7 minutes to the cooking time. They reheat beautifully, so make a double batch—these disappear fast!
Why You'll Love This Recipe
- Here’s what sold me: these empanadas reheat like a dream. Pack a few for lunch, and they’re still warm and flaky by afternoon. (Yes, even on a Tuesday.) The butter in the dough keeps them from drying out, and the filling stays juicy—no sad, rubbery leftovers here.
- No-Fuss Filling: I swear by this combo—ground beef and raisins might sound odd, but the sweet-tart balance is ridiculously good. Just brown the meat with onion, toss in raisins, and let them soak up the juices. Honestly, the raisins soften just enough to melt into the beef without turning mushy.
- One-Pan Wonder: Between us, this recipe lives in a single skillet. Sauté the onions, cook the beef, fold in raisins, and boom—filling’s ready. No chopping, no straining, no extra bowls. Even on nights when I’m too tired to think, this comes together while I stir.
- Lunchbox Hero: Here’s what sold me: these empanadas reheat like a dream. Pack a few for lunch, and they’re still warm and flaky by afternoon. (Yes, even on a Tuesday.) The butter in the dough keeps them from drying out, and the filling stays juicy—no sad, rubbery leftovers here.
Step-by-step instructions for beef and raisin empanadas
Here's how to create delicate empanadas with a golden crust and tender filling—every bite delivers that perfect sweet-savory balance.
Prepare the Filling with Rich Flavors
Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1 whole yellow onion, finely diced, and cook for 5-6 minutes until softened and translucent. Push the onions to one side and add the 1.5 lb ground beef, breaking it up with a wooden spoon. Cook until the beef loses its raw color, about 5-7 minutes. The mixture should be nicely browned but not crispy.
Add the 4 cloves garlic, minced, along with the 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Stir well and cook for 1 minute until fragrant. Pour in the 0.5 cup beef broth and 1 tablespoon lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for 3-4 minutes until the liquid reduces slightly. Finally, stir in the 1 cup raisins and cook for another 2 minutes until they plump up and release their sweetness. Remove from heat and let the filling cool completely before assembling the empanadas—this prevents the butter in the dough from melting prematurely.
Make the Flaky Dough
In a large mixing bowl, combine the 4 cups all-purpose flour and 1.5 teaspoons salt. Use a pastry cutter or your fingers to work in the 1 cup unsalted butter, cold and cubed, until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This cold butter is what creates those signature flaky layers in the finished crust.
Gradually add the 0.75 cup ice water, 1 tablespoon at a time, mixing gently with a fork or dough scraper until the dough just comes together. Be careful not to overwork it—you want a soft but not sticky dough. Turn it out onto a lightly floured surface and knead just until smooth, about 3-4 minutes. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to firm up. This resting period relaxes the gluten and makes rolling easier.
Roll and Fill the Empanadas
Preheat your oven to 375°F. On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Use a 3-inch round cutter to cut out circles—you should get about 12 empanadas from this dough. If the dough sticks, dust with a little more flour, but don't overdo it or the crust will be tough.
Place 1 tablespoon of the beef and raisin filling in the center of each dough circle. Fold the dough over, pressing the edges firmly with your fingers or a fork to seal. For extra security, brush the edges with a little water and press again. Arrange the empanadas on a parchment-lined baking sheet, leaving 1 inch between each one so they don't touch while baking.
Bake to Golden Perfection
Brush the tops of the empanadas with a little melted butter for extra shine and richness. Bake in the preheated oven for 20-25 minutes until the crust is deep golden brown and puffed slightly at the edges. The filling should be bubbling hot inside—this is your signal that they're fully cooked through. If the tops brown too quickly, tent them loosely with foil for the last 5 minutes of baking.
Let the empanadas rest for 5 minutes before serving. This brief resting period allows the filling to set slightly, making them easier to handle. Serve warm with a side of chimichurri or a simple arugula salad to balance the richness. The contrast of sweet raisins and savory beef with that crisp, flaky crust is what makes these empanadas so irresistible!
Pro Tips For Making Beef And Raisin Empanada
- Sear the Beef First: I learned this the hard way—skipping the sear makes the filling taste dull. Cook the ground beef in batches over medium-high heat until it’s deeply browned (not just cooked through), then push it to the side and add the onions. That crust of flavor carries through the empanadas.
- Soak Raisins in Warm Tea: My grandmother swore by this, and she was right: plump raisins make all the difference. Toss them in 1/2 cup hot black tea (or boiling water) for 10 minutes before adding to the beef. They’ll soften just enough to burst with sweetness when bitten into—no more chewing on rubbery bits.
- Chill the Dough Before Folding: This isn’t the prettiest method, but it’s the tastiest. Roll out your flour-butter dough, fill it, then fold and immediately slide the empanadas onto a plate in the freezer for 10 minutes. The cold dough crisps up better when baking, and the filling stays put instead of oozing out like a sad, runny mess.
- Bake in Two Stages: Start hot, finish low—this guarantees a golden crust without burning. Bake at 425°F (220°C) for 10 minutes, then drop the temp to 350°F (175°C) for another 15-20 minutes. The high heat sets the crust, while the lower temp cooks the filling through without turning the pastry into a hockey puck.
Flavor customization for this dish
Sweet Heat Balance
Add ½ teaspoon cayenne pepper or 1 teaspoon smoked paprika to the filling for warmth that complements the raisins beautifully. I find Penzeys brand spices work best—they're consistent and flavorful. For a smoky twist, swap ½ teaspoon of the coriander for ½ teaspoon ground chipotle powder. This creates a deep, earthy contrast that elevates the dish from sweet-savory to complex. 🌶️
Citrus Brightness
Boost the brightness by adding 1 tablespoon orange zest and 1 tablespoon orange juice to the filling while cooking. The citrus cuts through the richness of the beef and enhances the raisins' natural sweetness. For extra zing, finish with a drizzle of honey** mixed with 1 teaspoon lime juice after baking. This works especially well if you serve them with a cooling chimichurri.
Cheesy Twist
Fold in ¼ cup crumbled feta cheese or ½ cup shredded Monterey Jack into the filling for a creamy, melty contrast. The cheese adds richness that pairs perfectly with the sweet raisins. I like using Whole Foods brand feta for its tangy flavor. For a spicier option, swap in pepper jack cheese—it adds a subtle kick that balances the sweetness. 🧀
Herb Variations
Fresh herbs can transform the filling's flavor profile. Try adding 2 tablespoons chopped fresh parsley or 1 tablespoon chopped cilantro at the end of cooking for a bright, fresh finish. For a more robust flavor, add 1 teaspoon dried oregano or ½ teaspoon dried thyme while cooking. These herbs add depth without overpowering the sweet-savory balance.
Spiced Raisins
For extra depth, soak the raisins in ½ cup warm water mixed with ½ teaspoon ground cinnamon and ¼ teaspoon ground cardamom for 15 minutes before adding them to the filling. This infuses the raisins with warm spices that complement the beef beautifully. Drain well before using to avoid a watery filling. The spices caramelize slightly during cooking, adding another layer of flavor. ✨
Nutrition facts
Frequently asked questions
Can I make these empanadas without a round cutter?
If you don't have a 3-inch round cutter, use a glass or bowl of that size to trace circles on the dough. For a rustic look, cut them into half-moons or even triangles—just adjust the filling amount to 1 tablespoon per piece. A sharp knife works too, but re-roll the dough between cuts to keep edges clean.
Why do my empanadas turn out dense instead of flaky?
Dense empanadas usually mean the butter melted too early in the dough. Keep your butter cold when mixing, use ice water, and avoid overworking the dough. Also, don't skip the 30-minute rest—this lets the gluten relax for that signature flaky texture. If the dough feels warm, chill it another 10 minutes before rolling.
Can I use dried cranberries instead of raisins?
Yes! Dried cranberries add a tart contrast that works beautifully with the beef. Soak them in warm water for 10 minutes first to plump them up, then drain well before adding to the filling. Use the same 1 cup measurement. For extra brightness, add ½ teaspoon orange zest to the filling to complement the cranberries' tartness.
How do I store leftover empanadas?
Cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, freeze them on a tray first (uncovered) until solid, then transfer to a bag. Reheat from frozen in a 350°F oven for 15-20 minutes or until crispy. Microwave reheating works but can make the crust soggy—avoid it if possible.
What's the best way to serve these empanadas?
These empanadas shine as an appetizer with a spicy mayo dip or chimichurri, but they're hearty enough for a main course. Pair with a simple arugula salad dressed with lemon vinaigrette to balance the richness. For a festive touch, arrange them on a platter with sliced avocado and lime wedges. They're also perfect for picnics—just pack them in a basket to keep warm.