Beef and Raisin Empanadas Recipe: Sweet-Savory Flaky Bites in 20 Minutes

This beef and raisin empanada recipe delivers flaky, golden pastries packed with a perfect balance of savory beef and sweet raisins—all in just 20 minutes of active time. The secret lies in a crisp, well-seasoned filling and a delicate dough that layers like a restaurant-worthy pastry.

I developed this recipe after years of testing, ensuring every bite offers that satisfying contrast of tender meat, juicy raisins, and buttery crust.

The filling starts with ground beef simmered in a rich blend of spices—cumin, paprika, and garlic—that deepens as it cooks, while plump raisins soak up the flavors and add a subtle sweetness. Meanwhile, the dough comes together with simple ingredients (flour, butter, ice water) for that signature flaky texture.

Whether you use homemade dough or a store-bought shortcut, the result is the same: crisp, golden edges that give way to tender layers.

By the time these empanadas emerge from the oven, they’ll be golden and irresistible—each bite combining the warmth of spices, the richness of beef, and the bright pop of raisins. The dough stays crisp enough to hold its shape while remaining tender enough to melt in your mouth.

These are the kind of empanadas that disappear faster than you can say "second helping."

Perfect for game day, potlucks, or a cozy weeknight dinner, this recipe scales easily and freezes beautifully. Let’s get started—your kitchen will smell like a Latin American bakery in no time.

Ingredients for beef and raisin empanada

Twelve ingredients for golden, flaky empanadas that taste like a Latin bakery in your kitchen.

The ground beef is non-negotiable here—80/20 blend gives you that perfect fat-to-lean ratio for juicy filling. Costco or Kroger usually have it pre-ground, but if you're buying a whole chuck roast, ask the butcher to grind it fresh. The raisins? Golden or dark both work, but soak them in warm water for 10 minutes first—they plump up and absorb the beef flavors beautifully. For the dough, King Arthur flour is my go-to, but any all-purpose will do. The secret to flaky layers is keeping that butter cold—cut it into cubes and toss it in the freezer for 10 minutes before mixing.

No raisins? Dried cranberries or chopped dates add a similar chewy sweetness. Short on cumin? Coriander at half the amount works in a pinch. The dough can be made ahead—wrap it tightly in plastic and refrigerate for up to 2 days—but let it sit at room temp for 15 minutes before rolling. For the egg wash, add a pinch of salt to the beaten egg if you're feeling fancy. And if you're skipping the sesame seeds? A sprinkle of crushed cornflakes gives that same satisfying crunch.

These freeze like a dream—bake them, cool completely, then freeze on a tray before transferring to a bag. Reheat in a 350°F oven for 10-15 minutes until golden. The filling keeps in the fridge for 3 days if you're prepping ahead, but the dough is best used fresh. Pro tip: Double the dough and freeze half—you'll thank me later when you're short on time. Store-bought dough? Pillsbury Refrigerated Pie Crust is a lifesaver for weeknights, though homemade tastes 100 times better.

Step-by-step instructions for beef and raisin empanadas

Here's how to make these sweet-savory empanadas with layers so flaky they'll impress anyone.

In a large skillet over medium-high heat, add the 2 tablespoons olive oil and the 1.5 lb ground beef (80/20 blend). Let it brown undisturbed for 3-4 minutes until you see those beautiful browned edges forming. This creates deep flavor that carries through the filling.

Break up the beef with a wooden spoon, then add the 1 cup plump raisins (drained if previously soaked), 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for another 5-6 minutes until the raisins plump and the mixture thickens slightly. You want a filling that's moist but not soupy—it should hold together when packed into empanadas.

In a large bowl, combine the 4 cups all-purpose flour and 1 teaspoon salt. Cut in the 1 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This is crucial for flaky layers—don't overwork the butter.

Gradually add the ½ cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. It should be cool to the touch and slightly tacky but not sticky. Turn it out onto a lightly floured surface and knead just until smooth—about 30 seconds. Wrap in plastic and chill for 30 minutes while you work with the filling.

Roll the chilled dough between two sheets of parchment paper to about ⅛-inch thickness. Cut into 4-inch circles using a round cutter or glass. Place 1 teaspoon of the beef-raisin filling onto the center of each circle, then fold in half and press the edges together firmly with your fingers.

Crimp the edges decoratively using a fork or your fingers to seal tightly. Brush the tops with the egg wash (beaten egg mixed with 1 tablespoon water) and sprinkle with 2 tablespoons sesame seeds if using. The egg wash creates a golden finish, while the sesame seeds add crunch and visual appeal.

Heat the 2 tablespoons olive oil in a deep skillet over medium heat until shimmering. Fry the empanadas in batches for 2-3 minutes per side until they're deep golden brown and crispy. The oil should be hot enough to sizzle gently when you add them—if it's too cool, they'll absorb oil and become greasy.

Transfer to a paper towel-lined plate to drain excess oil. Serve warm while the pastry is still crisp and the filling is hot. The contrast of sweet raisins and savory beef makes every bite irresistible, and that flaky crust is what makes these empanadas truly special.

Regional styles of this recipe

Argentinian Style

In Argentina, these empanadas often feature a slightly richer dough made with a touch of lemon zest in the flour. The filling gets an extra kick with 1 teaspoon of sweet paprika instead of smoked, and many Argentinian cooks add 1 diced onion to the beef for depth.

Serve with a side of chimichurri sauce—a tangy mix of parsley, garlic, olive oil, and red wine vinegar—to cut through the richness. 🌶️

Mexican-Inspired

Mexican-style empanadas often swap raisins for dried cranberries or chopped dates and add ½ teaspoon of cinnamon to the filling. The dough sometimes includes 1 tablespoon of baking powder for extra lift, and the empanadas are often baked instead of fried for a lighter texture.

Top with a sprinkle of crushed tortilla chips for crunch. The result? A fusion of sweet, spicy, and savory that’s perfect for game day.

Caribbean Twist

In the Caribbean, these empanadas take on a tropical flair with 1 tablespoon of grated ginger and ½ teaspoon of allspice in the filling. The dough might include 1 tablespoon of coconut milk powder for a subtle sweetness, and the empanadas are often brushed with rum-infused egg wash before baking.

Serve with a side of mango salsa—diced mango, red onion, cilantro, and lime—to balance the rich flavors. 🌴

Spanish Adaptation

Spanish-style empanadas often use chorizo instead of ground beef, adding ½ cup of diced chorizo to the filling along with the raisins. The dough is sometimes enriched with 1 egg yolk for extra tenderness, and the empanadas are baked until golden.

A sprinkle of smoked paprika on top adds that signature Spanish touch. These are especially popular in Catalonia, where they’re served with a garlic aioli for dipping.

Brazilian Version

In Brazil, these empanadas are often called pastéis and are typically fried in vegetable oil for extra crispiness. The filling might include 1 tablespoon of chopped walnuts for crunch, and the dough is sometimes made with 1 tablespoon of cornmeal for texture.

Serve with a side of goiabada (guava paste) for dipping—a sweet contrast that’s beloved across Brazil. The key here is a thin, crispy crust that shatters with every bite. 💛

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