Soups & Stews
This beef and raisin empanada recipe delivers the perfect balance of sweet and savory in every bite, wrapped in a flaky, golden crust that's impossible to resist.
The rich beef filling gets its depth from slow-cooked spices and tender raisins that soften just enough to burst with flavor, creating a harmony that surprises even the most skeptical eaters. I've perfected this technique over years of testing—no more tough crusts or dry fillings here.
The secret to these empanadas lies in the filling preparation: beef simmered until fork-tender, then combined with plump raisins that absorb the savory juices while adding just the right amount of sweetness.
The dough gets its signature flakiness from proper layering and chilling, ensuring it stays crispy around the edges while remaining tender inside. This isn't your average empanada—it's a restaurant-quality dish you can make at home.
What you'll end up with is a plate of golden, hand-held empanadas that crackle with every bite, revealing layers of perfectly seasoned beef, sweet raisins, and herby filling. The contrast of textures and flavors makes each piece worth savoring, while the flaky crust provides that satisfying crunch.
These empanadas shine as a main dish or appetizer, equally at home on a weeknight table or holiday spread.
Pair them with a bright chimichurri sauce or simple arugula salad to cut through the richness, or serve them warm with a side of spicy mayo for dipping.
The filling keeps well too, so you can make a double batch and freeze extras for later. Let's get started on creating these irresistible empanadas!
Ingredients for beef and raisin empanada
Pantry staples meet restaurant-quality technique for these irresistible beef and raisin empanadas.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 1 ½ lb | Cut into 1-inch cubes |
| Yellow Onion 🧅 | 1 whole | Medium size, finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Raisins 🍇 | ½ cup | Plump, seedless preferred |
| All-Purpose Flour 🌾 | 4 cups | For dough, plus extra for dusting |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for flaky layers |
| Ice Water 💧 | ½ cup | For dough elasticity |
| Ground Cumin 🌿 | 1 tsp | Toasted for warmth |
| Ground Coriander 🌶️ | 1 tsp | Brightens the filling |
| Paprika 🌶️ | 1 tsp | Smoked for depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Olive Oil 🫒 | 2 tbsp | For searing beef |
| Beef Stock 🍲 | 1 cup | Homemade or quality store-bought |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for freshness |
The beef is where the magic happens. Chuck roast is your best bet—it stays tender while soaking up all those spices. Costco or local butcher shops usually have it pre-cut, saving you time. If you're buying a whole roast, ask for the meat to be trimmed of fat and cut into even cubes. The raisins? Sun-Maid or Thompson Seedless work perfectly—they're sweet but not overly sticky. For the dough, King Arthur flour gives the best results, but any all-purpose will do in a pinch. Just make sure your butter is cold when you start cutting it into the flour—room temperature butter means a gummy dough.
No beef chuck? Ground beef or stew meat works in a pinch, but it won't have the same tender texture. Running short on raisins? Dried cranberries or chopped dates add a different but delicious twist. The spices are non-negotiable though—toasted cumin and coriander make all the difference. If you don't have smoked paprika, regular paprika plus a pinch of liquid smoke gets you close. For the dough, if you can't find all-purpose flour, bread flour works too—just add 1 extra tablespoon of water. And trust me, don't skip the ice water—it's what makes the dough tender and easy to roll.
The filling keeps beautifully in the fridge for 3 days, so make extra if you're planning to freeze. Wrap individual portions in parchment paper and store in a sealed container for up to 3 months. The dough can be prepped a day ahead—just wrap it tightly in plastic and refrigerate. For the best results, let the dough rest 30 minutes at room temperature before rolling. And if you're feeling fancy, brush the tops with a little egg wash before baking for that golden finish.
Why You'll Love This Recipe
- No Chopping Chaos: The beef chuck roast is so forgiving—just dice it roughly, toss it in a pan with onions and garlic, and let the slow cooker do the work. Honestly, I’ve made this with pre-diced onions from the store and it still tastes like a hug.
- Sweet-Savory Magic: That combination of tender beef, plump raisins, and caramelized garlic? It’s the kind of flavor that makes you pause mid-bite. My kids used to wrinkle their noses at raisins in savory dishes—until they tried this.
- Weeknight to Potluck: Same filling, endless possibilities. Use it for handheld empanadas on a Tuesday or slice it into a pie for a holiday gathering. The dough’s simple, so you’re not stuck with a fussy recipe when guests show up.
- Budget-Friendly Feast: A pound of chuck roast and a bag of raisins stretch farther than you’d think. I’ve fed six people for under $15 with this, and the leftovers reheat like a dream—no soggy edges, just rich, hearty flavor.
Step-by-step instructions for beef and raisin empanadas
Here's how to create tender beef filling wrapped in golden, flaky crusts—simple steps for perfect results.
Sear the Beef and Build the Filling
Heat the 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the 1.5 lb beef chuck roast cut into 1-inch cubes and sear for 5-6 minutes until browned on all sides. You'll know it's ready when the edges are deeply browned and the meat releases easily from the pan.
Remove the beef and set aside. In the same skillet, add the 1 whole yellow onion chopped into small pieces and cook for 4-5 minutes until softened and translucent. Stir in the 4 cloves garlic cloves minced and cook for 30 seconds until fragrant. Add the 0.5 cup raisins and cook for another 2 minutes to plump them slightly.
Return the beef to the skillet, then add 1 cup beef stock, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1.5 tsp salt, and 0.5 tsp black pepper. Bring to a simmer, cover, and cook for 20-25 minutes until the beef is fork-tender. Stir in the 0.25 cup fresh parsley at the end for freshness. Let the filling cool completely before using.
Make the Dough for Flaky Crusts
In a large bowl, whisk together the 4 cups all-purpose flour and 1.5 tsp salt. Cut in the 0.5 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This creates pockets of fat that will melt during baking, ensuring flakiness.
Gradually add the 0.5 cup ice water one tablespoon at a time, mixing gently with a fork or your hands until the dough just comes together. It should be slightly shaggy—don't overwork it. Turn the dough out onto a lightly floured surface and knead just until smooth, about 2-3 minutes. Wrap in plastic wrap and refrigerate for 30 minutes to firm up.
Roll and Assemble the Empanadas
Preheat your oven to 375°F and line two baking sheets with parchment paper. Divide the dough into 4 equal pieces (about 8 ounces each) and roll each piece into a 1/8-inch thick circle on a floured surface. You want the dough to be slightly larger than your filling to create pleats when folded.
Place 1/4 of the beef filling onto each dough circle, leaving a 1-inch border around the edges. Fold the dough over the filling, pressing the edges to seal. Use a fork to crimp the edges by pressing down on the dough between the tines, creating a decorative pattern that also helps seal the empanadas.
Bake to Golden Perfection
Place the assembled empanadas on the prepared baking sheets, seam-side up. Brush the tops lightly with a little water or egg wash if desired for extra shine. Bake for 25-30 minutes until the crusts are deep golden brown and puffed in spots. The filling should be hot throughout.
Let the empanadas rest for 5 minutes before serving. This resting time allows the filling to set slightly, preventing any juices from leaking out when you cut into them. Serve warm with a side of chimichurri or a simple green salad to balance the rich filling.
Pro Tips For Making Beef And Raisin Empanada
- Braise the Beef Low: Chuck roast needs patience—don’t rush it. After browning, cover the pot and simmer at a gentle 300°F (150°C) for at least 3 hours. I learned this the hard way: high heat turns tough beef into chewy disappointment, and raisins won’t soften properly if the meat’s dry.
- Soak Raisins First: Toss raisins in warm water or broth for 10 minutes before adding them to the beef. They’ll plump up and release their sweetness instead of staying dry and bitter. (Yes, even if you’re impatient like me—trust the process.)
- Skip the Overmixing: When making the dough, handle the flour and fat just enough to form a shaggy mass. Overworking it makes empanadas tough. My grandmother swore by this, and she was right: the less you mess with it, the flakier the crust.
- Rest the Meat: Let the braised beef sit off the heat for 15 minutes before shredding. This lets juices redistribute, so every bite stays moist. I used to skip this—now I double-check, and the filling doesn’t turn into a dry, crumbly mess.
Pro cooking tips for great beef and raisin empanada
Filling Prep Secrets
For the perfect beef-to-raisin ratio, use 1 cup raisins per pound of beef—this balances sweetness without overpowering. I like to soak the raisins in warm beef stock for 10 minutes before adding them to the pan. This plumps them up beautifully and infuses them with savory depth. 🍇
Dough Mastery
Chill your dough for at least 30 minutes before rolling—this prevents shrinking and makes it easier to handle. I use a rolling pin with a marble base (like the OXO Good Grips) to keep the dough cool while rolling.
For extra flakiness, freeze the butter cubes for 15 minutes before cutting them into the flour.
Sealing Like a Pro
To create a tight seal, brush the dough edges with a little beaten egg before folding. This acts as a glue that helps the edges stick together.
For a decorative touch, use a fork or empanada crimper to create a scalloped edge—press firmly to ensure no filling escapes during baking. 🔥
Baking Tips
Place your empanadas on a baking sheet with parchment paper to prevent sticking. For extra crispiness, bake them on the middle rack where heat is most even. If the tops brown too quickly, tent them loosely with aluminum foil after 15 minutes to finish cooking evenly.
Make-Ahead Magic
Assembled empanadas can be refrigerated for 24 hours before baking—just add 5-10 minutes to the baking time. For freezing, bake them first, then cool completely before storing in an airtight container for up to 3 months. Reheat in a 350°F oven for 10-15 minutes to restore crispiness. ✨
Nutrition facts
Frequently asked questions
Why do the raisins need to be cooked with the beef?
Cooking raisins with the beef softens them slightly while absorbing the savory spices and beef juices, creating a perfect balance of sweet and savory flavors. This method also prevents the raisins from staying too hard or dry inside the empanadas. The warm beef stock helps plump them up beautifully before they're added to the pan.
Can I make these empanadas ahead of time?
You can prepare the filling and dough up to 2 days ahead and store them separately in the fridge. For best results, assemble the empanadas and refrigerate them (unbaked) for up to 24 hours before baking. If freezing, bake first, then store in an airtight container for 3 months. Reheat in a 350°F oven for 10-15 minutes to restore crispiness.
What if my dough cracks when rolling?
Cracking usually happens when the dough is too warm or overworked. Always chill the dough for 30 minutes before rolling, and keep your work surface lightly floured. If cracks appear, gently press them closed with your fingers or patch with extra dough. For extra flexibility, let the dough rest 10 minutes at room temperature before handling again.
Can I use store-bought empanada wrappers?
Yes, but homemade dough gives the best flaky texture and crispy edges! If using store-bought wrappers, look for ones made with lard or butter (not vegetable shortening) for authentic flavor. You'll still need to brush them with egg wash for that golden finish. For a shortcut, you can also use frozen puff pastry—just bake at 375°F for 18-20 minutes instead.
How do I prevent filling from leaking?
Proper sealing is key! Brush the dough edges with beaten egg before folding, and press firmly when crimping with a fork. Avoid overfilling—leave at least a 1-inch border around the edges. For extra insurance, chill the assembled empanadas for 15 minutes before baking to help the filling set.