| 3 T. extra-virgin olive oil, divided |
| 2 lb. ground beef (20% fat) |
| 2 medium onions, chopped |
| 2 small red bell peppers, seeded, chopped |
| kosher salt |
| freshly ground black pepper |
| 3 T. ground cumin |
| 2 T. sweet paprika |
| 1 T. dried oregano |
| 1/4 t. cayenne pepper |
| 1 1/2 c. low-sodium chicken stock or broth |
| 2 t. sugar |
| 1/2 c. raisins |
| 3 packages frozen puff pastry dough for turnovers/empanadas (preferably Goya), thawed |
Heat 2 T. oil in a large skillet over high heat. Cook ground beef, breaking up clumps with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer beef to a medium bowl with a slotted spoon, leaving as much fat in the pan as possible.
Reduce heat to medium. Add onions, bell peppers, and remaining 1 T. oil to the pot. Cook, stirring, until vegetables are tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne pepper. Cook, stirring, until fragrant, about 1 minute.
Add chicken stock and the reserved beef along with any accumulated juices to the skillet. Stir in sugar, 4 t. salt, and 1/4 t. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes. Taste and season with more salt and pepper if needed.
Stir in raisins. Transfer filling to a medium bowl, cover, and chill at least 3 hours.
Preheat oven to 375°F. Let puff pastry dough packages sit at room temperature for 15 minutes to temper.
Fill each round with about 2 T. of chilled filling. Brush water around half of the outer edge of each round. Using the plastic divider to help you, fold the round over the filling and pinch edges to seal. Using a fork, crimp the edges. Remove plastic and transfer the empanada to a parchment-lined sheet tray, spacing them 1 inch apart. Repeat with remaining rounds.
Bake empanadas, rotating the tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.
May be made ahead.