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This beef and raisin empanada recipe delivers flaky pastries that perfectly balance sweet and savory flavors in every bite. The secret lies in a tender beef filling simmered with raisins, spices, and a touch of brandy for depth, all wrapped in golden, crisp-edged pastry that practically melts in your mouth.
I developed this version after years of testing—it’s the one that finally convinced even my pickiest eaters to try empanadas.
The dough starts with a simple, foolproof recipe that creates flaky layers without requiring advanced techniques. What makes this filling special is the caramelized raisins and tender beef that develop rich, complex flavors during slow cooking.
The combination of warm spices, brandy, and raisins creates a filling that’s both hearty and unexpectedly sweet—a perfect match for the crispy, buttery pastry.
By the time you bite into one, you’ll experience the perfect harmony of textures: the flaky pastry gives way to tender beef and plump raisins, all enveloped in a sauce that’s been reduced to just the right consistency.
These empanadas are ideal for appetizers, lunches, or even a special dinner—each one is a little package of comfort and sophistication.
Serve them warm with a side of chimichurri or a simple tomato sauce for dipping. The recipe makes about 12 empanadas, so you’ll have leftovers to enjoy the next day—if they last that long. Let’s get started on creating these delicious handheld masterpieces.
Ingredients for beef and raisin empanada
Twelve ingredients, twelve perfect bites of flaky pastry hugging sweet-savory beef and raisins.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (Chuck Roast) 🥩 | 1 ½ lb | 80% lean for tenderness |
| Raisins (Golden or Dark) 🍇 | 1 cup | Plump, not shriveled |
| All-Purpose Flour 🌾 | 4 cups | For dough and filling |
| Unsalted Butter (Cold) 🧈 | 1 cup | Cut into cubes for flakiness |
| Ice Water 💧 | ¾ cup | Chilled for dough |
| Brandy (or Red Wine) 🍷 | ¼ cup | For depth of flavor |
| Onion (Yellow) 🧅 | 1 whole | Finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic base |
| Tomato Paste 🍅 | 2 tbsp | For richness |
| Ground Cumin 🌿 | 1 tsp | Toasted for warmth |
| Ground Coriander 🌿 | 1 tsp | For earthy notes |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Olive Oil 🫒 | 1 tbsp | For brushing dough |
| Egg (Large) 🥚 | 1 whole | For egg wash |
The beef is your foundation—chuck roast gives the best texture, and 80% lean keeps it tender. Costco or your butcher counter usually has it pre-ground, but if not, pulse it yourself for finer texture. Raisins should be plump, not dried out—Trader Joe's or the bulk bin at Whole Foods are great spots. For the dough, all-purpose flour works, but if you want extra flakiness, swap 1 cup for bread flour. The cold butter is non-negotiable—cut it into cubes and keep it cold until mixing. Brandy adds depth, but red wine works too if you don’t have it.
No brandy? Substitute with extra beef broth—just skip the wine reduction step. For the raisins, soak them in warm water for 10 minutes if they’re extra dry, then drain well. The tomato paste can be the squeeze-tube kind from Trader Joe's—it’s perfect for small amounts. Want more heat? Add a pinch of cayenne. The dough gets sticky, so don’t overwork it—just fold and knead until smooth. If it’s too soft, chill it for 20 minutes before rolling. For the filling, caramelize the onions until deep golden—they’re the secret to rich flavor.
Dough keeps wrapped in plastic for 3 days in the fridge or 3 months frozen. The filling can be prepped ahead and stored for 2 days in the fridge. Empanadas freeze beautifully—bake from frozen, adding 5-7 minutes. For serving, brush with olive oil before baking to get that golden crust. Leftovers? Reheat in a 350°F oven for 10 minutes—crispy again in no time.
Why You'll Love This Recipe
- Sweet-Savory Surprise: The raisins might sound odd, but they soak up the beef’s juices and caramelize into a rich, jammy sweetness—like a tiny, unexpected hug in every bite.
- No Fancy Tools: Cold butter cut into flour with your fingers? That’s it. No food processor, no rolling pin battles. The dough comes together faster than you can say "raisin in a pie."
- Lunchbox Hero: Pack these for work or school—they reheat beautifully (or eat cold, no shame). My kids grab them before soccer practice, and honestly? I’d rather they eat this than mystery cafeteria food.
- Budget Stretch: Chuck roast is cheap, raisins last forever, and you’re using flour you already have. For under $10, you feed four people with leftovers that taste even better the next day.
Step-by-step instructions for beef and raisin empanadas
Here's how to create tender beef filling and flaky pastry that'll have everyone begging for seconds.
Prepare the Sweet-Savory Filling
In a large skillet, heat the 1 tablespoon olive oil over medium heat. Add the 1 whole onion (yellow), finely diced, and cook for 5 minutes until softened and translucent. Add the 4 cloves garlic (minced) and cook for another 30 seconds until fragrant.
Push the onions and garlic to one side of the pan, then add the 1.5 lb ground beef (chuck roast). Cook until browned, breaking it apart with a wooden spoon. Drain any excess fat if needed. Stir in the 2 tablespoons tomato paste, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon salt, and 0.5 teaspoon black pepper. Cook for 2 minutes until the spices are toasted and aromatic.
Pour in the 0.25 cup brandy (or red wine) and let it simmer for 3-4 minutes until mostly evaporated. Add the 1 cup raisins (golden or dark) and cook for another 5 minutes until plump. Remove from heat and let cool completely before filling the empanadas.
Make the Flaky Pastry Dough
In a large bowl, combine the 4 cups all-purpose flour and 1 teaspoon salt. Cut in the 1 cup unsalted butter (cold) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
Gradually add the 0.75 cup ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Avoid overmixing—just until it forms a shaggy mass. Turn the dough onto a lightly floured surface and knead lightly for 2-3 minutes until smooth. Wrap in plastic wrap and refrigerate for 30 minutes to firm up.
Assemble and Shape the Empanadas
Preheat your oven to 375°F. Roll out the chilled dough between two sheets of parchment paper to about 1/8-inch thickness. Cut 4-inch circles using a round cutter or glass. Keep the scraps covered to prevent drying.
Place 1-2 tablespoons of the beef and raisin filling in the center of each circle. Fold the dough over the filling and seal by pressing the edges firmly with a fork. Brush the tops with the beaten 1 whole egg (large) for a golden finish.
Bake to Golden Perfection
Arrange the empanadas on a parchment-lined baking sheet, leaving 1 inch between each. Bake for 20-25 minutes until the pastry is golden brown and puffed. For extra crispiness, broil for 1-2 minutes at the end, watching closely to prevent burning.
Let the empanadas cool for 5 minutes before serving. The filling should be warm and the pastry crisp but not brittle. Serve with a side of chimichurri or spicy mayo for dipping—these empanadas are best enjoyed fresh from the oven!
Pro Tips For Making Beef And Raisin Empanada
- Brown the Beef Fully: Chuck roast ground beef can get tough if you rush it—break it into small crumbles first, then cook it in a dry pan over medium-high heat until the edges are deep brown, not just pink. I learned this the hard way when my filling tasted raw and mealy; now I let it sit for 2-3 minutes per side, stirring only once or twice. The raisins will soak up that caramelized flavor, so don’t skimp on the browning.
- Soak Raisins in Warm Spiced Water: Tossing dried raisins straight into the beef filling makes them chewy and bitter—trust me, I’ve done it. Instead, soak them in ¼ cup warm water with a pinch of cinnamon and a tiny splash of soy sauce for 10 minutes before adding. This plumps them up and adds depth without turning the filling into raisin soup. Drain well before mixing in.
- Chill the Dough Longer: Cold butter in the dough is non-negotiable, but the dough itself needs time to relax—at least 30 minutes in the fridge, preferably an hour. I used to roll it out immediately after mixing, and the pastry either cracked or turned tough. Wrap it tightly in plastic and let it sit; the extra time makes the flaky layers worth the wait.
- Use a Mandoline for Even Cuts: Cutting circles by hand is a recipe for uneven edges and frustration. A mandoline with a 3-inch cutter guarantees perfect rounds every time—just press firmly and clean the blade after every 5-6 cuts. It’s not the prettiest method, but it saves time and ensures your empanadas hold their shape when baking. (Yes, even if you’re impatient like me.)
Health benefits of this beef and raisin empanada
Protein Powerhouse
Each empanada delivers about 20 grams of protein from the 1.5 lb ground beef—perfect for muscle repair and satiety. The lean-to-fat ratio (80% lean chuck) ensures you get quality protein without excessive saturated fat. This makes them ideal for lunch or dinner when you need lasting energy. 💪
Fiber from Raisins
The 1 cup raisins add 3 grams of fiber per serving, supporting digestion and keeping you full longer. Raisins also provide natural sweetness without refined sugar, balancing the savory beef beautifully. Their caramelized texture contrasts wonderfully with the flaky pastry.
Healthy Fats in Dough
The 1 cup cold butter in the dough contributes 100mg of cholesterol-free healthy fats per empanada. Cold butter creates flaky layers while providing satiety. For a lighter option, substitute 2 tablespoons olive oil for half the butter—you’ll still get flakiness with slightly fewer calories.
Vitamin Boost
Garlic and onions in the filling provide vitamin C and antioxidants, while the tomato paste adds lycopene. The cumin and coriander contribute iron and manganese, making these empanadas a surprisingly nutrient-dense handheld meal. The brandy (or wine) adds depth without significant calories.
Balanced Carbs
The 4 cups all-purpose flour in the dough provides complex carbohydrates that fuel your body efficiently. The dough’s flaky texture ensures slower digestion, preventing blood sugar spikes. For a lower-carb option, reduce flour to 3 cups—just be prepared for slightly less flakiness.
Energy-Packed Pairing
Serve with chimichurri (parsley, garlic, olive oil) for extra vitamin K and calcium, or a side of roasted sweet potatoes for fiber and vitamin A. The combination turns this dish into a complete meal with balanced macros and micronutrients. ✨
Nutrition facts
Frequently asked questions
Can I make these empanadas ahead of time?
Assemble the empanadas and refrigerate them (unbaked) for up to 24 hours before baking. For longer storage, freeze unbaked empanadas on a tray, then transfer to a bag. Bake from frozen, adding 5-7 extra minutes at 375°F. Reheat baked empanadas in a 350°F oven for 10 minutes to restore crispiness.
How do I prevent the dough from shrinking?
Chill the dough for 30 minutes before rolling, and keep it cold while working. Use a rolling pin with parchment paper between layers to avoid sticking. Don't overfill—1-2 tablespoons of filling per empanada is ideal. Press edges firmly with a fork to seal tightly. Cold dough resists shrinking better!
Can I use a different type of meat?
Ground turkey or pork work well, but chuck roast gives the best texture. For leaner options, add 1 tablespoon olive oil to the pan when cooking. Avoid ground chicken—it dries out too quickly. If using lamb, reduce cooking time by 2 minutes to prevent overcooking.
Why are my raisins not plump in the filling?
Raisins need moisture to plump. If they're dry, soak them in warm water for 10 minutes before adding to the pan. Cook them for 5 minutes with the beef to caramelize naturally. Avoid overcooking—they should be soft but not mushy. Golden raisins work better than dark for this recipe.
What's the best way to make them extra crispy?
Brush with beaten egg wash before baking, then bake at 400°F for 20 minutes instead of 375°F. For extra crunch, broil for 1-2 minutes at the end. Store in an airtight container to maintain crispiness. Serve warm—they lose crunch when cold.