Spiced Beef Empanadas

There's something magical about the moment when you bite into an empanada and that flaky pastry shatters between your teeth, giving way to warm spiced beef studded with plump raisins. I discovered these while wandering through a bustling market in a small town, where an older woman was frying them in a cast-iron pan, and the smell alone stopped me in my tracks. The combination of cumin and cinnamon with sweet fruit felt like a secret the whole neighborhood was keeping. I went home determined to recreate that exact feeling in my own kitchen.

I made these for the first time when my neighbor mentioned she'd never had an empanada, and suddenly I was in my kitchen on a Saturday afternoon with flour everywhere, laughing at myself for underfilling the first batch. By the time they came out of the oven golden and crisp, she was already reaching for a second one, and I realized I'd just made something that would become a regular request. That's when I knew the recipe was worth perfecting.

Ingredients

• All-purpose flour: The foundation of a flaky pastry; don't skip the chilling step, or your dough will tear.
• Cold unsalted butter: Keeps the pastry tender and allows those beautiful flaky layers to form.
• Ice water and vinegar: The vinegar helps relax the gluten and keeps everything tender.
• Ground beef: Choose a blend with some fat content so the filling stays moist and flavorful.
• Cumin, smoked paprika, and cinnamon: This trio creates the distinctive warmth that makes empanadas unmistakable.
• Raisins: They plump up and add sweetness that balances the savory spices beautifully.
• Tomato paste and broth: These add depth and keep the filling from being too dry.

Instructions

Make the dough foundation:

Whisk flour and salt together, then work in cold butter until it resembles breadcrumbs—the small butter pieces are what create those flaky layers. In a separate bowl, combine egg, ice water, and vinegar, then bring it together gently until just a dough forms.

Chill and rest:

Wrap your dough disk in plastic and refrigerate for at least 30 minutes; this relaxes the gluten and makes rolling much easier. You can even do this overnight if you're planning ahead.

Build the filling base:

Heat olive oil and sauté your onion until it turns translucent and starts to soften, about 3 minutes, then add garlic for just a minute until fragrant. The slow start ensures your filling won't be harsh.

Brown the beef:

Add your ground beef and break it up with a spoon as it cooks, letting it develop a rich brown color without crowding the pan. Drain any excess fat if needed, but keep some for flavor.

Build the spice layer:

Stir in cumin, paprika, cinnamon, black pepper, salt, and cayenne, cooking for just 1 minute so the spices bloom and release their aromatics. You'll smell the difference immediately.

Finish the filling:

Add raisins, olives if using, tomato paste, and broth, then simmer until the mixture is moist but not soupy, about 3-4 minutes. Stir in parsley at the end and let it cool to room temperature before assembling.

Shape your empanadas:

Roll out your chilled dough to 1/8-inch thickness and cut 5-inch circles; place 2 tablespoons of filling in each center, fold into a half-moon, and crimp the edges with a fork to seal. The fork not only seals but also creates a pretty pattern.

Finish and bake:

Brush your empanadas with beaten egg for that golden shine, bake at 400°F for 20-25 minutes until they're burnished and beautiful, then let them cool slightly. This resting time lets the filling set so you don't burn your mouth on the first bite.

Save

I'll never forget the quiet moment when my son bit into one of these at his school lunch and came home asking if I'd make them every week. Something about sharing food you've made with your hands, that requires actual effort and thought, changes how people receive it.

The Science of the Spice Mix

The magic in these empanadas comes from that unexpected partnership of warm spices with sweet raisins and savory beef. Cinnamon is often the surprise ingredient that people can't quite identify, but it's what makes the filling feel complete and sophisticated. The smoked paprika adds a subtle depth without heat, while cumin ties everything together with its earthy warmth.

Serving Suggestions and Pairings

These empanadas shine on their own, but a fresh chimichurri or simple tomato salsa transforms them into something even more special. I've served them at parties with a small bowl of sour cream for dipping, and people loved the combination. They're equally good at room temperature for a packed lunch or warm from the oven with a cold drink on the side.

Make-Ahead and Storage Tips

The filling actually tastes better if you make it a full day ahead, allowing the spices to meld and deepen. You can assemble the empanadas in the morning and bake them fresh whenever you're ready, or freeze them unbaked and bake straight from frozen, adding just a few extra minutes to the cooking time.

• Store leftover empanadas in an airtight container in the refrigerator for up to 3 days and reheat gently in a 300°F oven.
• Freeze unbaked empanadas on a baking sheet, then transfer to a freezer bag for up to a month.
• A vegetarian version using cooked lentils or finely chopped mushrooms works beautifully if you want to adapt this for different guests.

Save

These empanadas have become the thing I reach for when I want to make someone feel cared for, whether it's a neighbor, a friend, or just myself on a quiet afternoon. That first warm bite, with the flaky pastry and the spiced meat and those sweet raisins, never gets old.

Questions & Answers

→ What spices give the empanadas their flavor?

The filling features cumin, smoked paprika, cinnamon, black pepper, and a touch of cayenne to create a warm, aromatic profile.

→ Can I prepare the filling ahead of time?

Yes, the filling can be made a day ahead and refrigerated, making assembly quicker on baking day.

→ What type of dough is used for these empanadas?

A flaky dough made from flour, cold butter, egg, and a splash of vinegar forms the light and crisp casing.

→ Are there vegetarian alternatives for the filling?

Cooked lentils or mushrooms can replace the beef for a plant-based filling with similar texture.

→ How should the empanadas be baked?

Bake at 400°F (200°C) on a parchment-lined sheet for 20–25 minutes until golden brown and crisp.