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Aaron Rivera

beef empanada
S8E8 Mexican/Latin · 2016

Chef at Tapas 51 in Charlotte — featured in Charlotte Magazine after his win

Tapas 51 in Fort Mill, SC closed in February 2017. Chef moved to Colorado to launch restaurant group.

beef empanada

30 min Prep
35 min Cook
12 Serves
Ingredients
  • 1 lb ground beef chuck (80/20 blend)
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ¼ cup green olives with pimentos, chopped
  • ¼ cup raisins, roughly chopped
  • 2 hard-boiled eggs, chopped
  • 1 package (14 oz) pre-made empanada dough discs or 12 rounds store-bought pie dough
  • 1 egg yolk mixed with 1 tbsp water for egg wash
  • Sea salt and freshly cracked black pepper to taste
Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and jalapeño, stirring constantly for 1 minute until fragrant.
  2. Increase heat to high and add ground beef, breaking it apart with a wooden spoon. Cook 6-7 minutes until browned and no pink remains. Drain excess fat if needed, leaving 1 tablespoon in the pan.
  3. Reduce heat to medium. Stir in cumin, smoked paprika, and oregano. Cook 1-2 minutes to toast the spices. Add olives, raisins, and chopped hard-boiled eggs. Fold gently to combine. Season with salt and pepper to taste. Remove from heat and cool 10 minutes.
  4. Preheat oven to 400°F. Place empanada dough discs on a work surface. Spoon 2-3 tablespoons of filling onto the lower half of each disc, leaving ½-inch border. Fold dough in half to create a half-moon, pressing edges firmly to seal. Crimp edges with a fork for a tight seal and visual appeal.
  5. Arrange empanadas on a parchment-lined baking sheet. Brush each with egg yolk wash. Bake at 400°F for 18-22 minutes until golden brown and crispy on top, rotating the pan halfway through for even browning.
  6. Remove from oven and let rest 3-4 minutes before serving. The filling will be hot inside. Serve warm with fresh lime wedges and Mexican crema or chimichurri for dipping.
Inspired by Aaron Rivera’s winning beef empanada. This is a plausible recreation, not the chef’s original recipe.
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