In a large skillet over medium heat, add a drizzle of oil and sauté the diced onion until translucent, about 5 minutes. Add the ground beef, cooking until browned and no longer pink, roughly 7-10 minutes. Stir in your favorite spices and mix in the raisins. Allow to cool slightly while preparing the dough.

Roll out the empanada dough on a lightly floured surface until it’s about 1/8 inch thick. Cut circles of dough approximately 4-5 inches in diameter. Gather and re-roll scraps as needed.

Take a dough circle, place a spoonful of the filling in the center, fold the dough over to create a half-moon shape, and press the edges together to seal. Crimp with a fork for decoration. Repeat until all filling is used.

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the empanadas on the sheet and brush tops with egg wash if desired. Bake for 20-25 minutes, until golden brown.

Allow the empanadas to cool for a few minutes on the baking sheet. Serve warm, perhaps with salsa or guacamole for dipping.