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To make beef and raisin empanadas, start with key filling ingredients. You need one pound of ground beef. This gives the empanadas a hearty base. A small onion, finely chopped, adds sweetness. Two cloves of minced garlic bring depth of flavor. Use half a teaspoon of cumin and smoked paprika for warmth. Raisins are a surprise ingredient, adding sweetness. You will also need half a cup of chopped green olives for a salty touch. A tablespoon of tomato paste helps bind the filling. Don't forget salt and pepper to taste.

Beef and Raisin Empanadas

Elevate your snack game with this easy Beef and Raisin Empanadas recipe! This delightful dish features a savory blend of ground beef, sweet raisins, and spices packed in a flaky dough. Perfect for any occasion, it's simple to make and bursting with flavor. Whether you choose to bake or fry, these empanadas will impress family and friends.
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Ingredients
  

1 lb ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 cup raisins

1/2 cup green olives, chopped

1 tablespoon tomato paste

Salt and pepper to taste

1 package of empanada dough (store-bought or homemade)

1 egg, beaten (for egg wash)

Vegetable oil (for frying)

Instructions
 

In a large skillet, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.

    Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.

      Stir in the cumin, smoked paprika, salt, and pepper. Cook for an additional minute to toast the spices.

        Mix in the raisins, green olives, and tomato paste, allowing the mixture to heat through for another 2-3 minutes. Remove the skillet from the heat and let the filling cool slightly.

          Preheat your oven to 375°F (190°C) if baking or heat enough oil in a deep pan for frying.

            Lay out the empanada dough on a clean surface. Use a round cutter to create about 3-4-inch circles.

              Place a tablespoon of the beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal, crimping with a fork for a decorative touch.

                For baking: Place the sealed empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg. Bake for 25-30 minutes or until golden brown.

                  For frying: Carefully place the empanadas in the hot oil, cooking for about 3-4 minutes on each side or until golden and crispy. Remove and drain on paper towels.

                    Prep Time: 20 min | Total Time: 50 min | Servings: 12 empanadas

                      - Presentation Tips: Serve warm with a side of chimichurri or a fresh salsa for dipping. Arrange them on a rustic wooden platter for a charming presentation.