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Mondays, Tuesdays & Wednesdays | TV2

Ep 36 Rose and Josh: Beef & Chorizo Empanadas with Salsa Brava

Prep: 40 mins (+30 mins resting)

Cook: 30 mins

Serves: 6



  • Vegetable oil, to shallow-fry



  • 250g lard, roughly chopped
  • 1 tsp salt
  • 1kg self-raising flour, plus extra, to dust



  • 2 tsp olive oil
  • 1 onion, diced
  • 1 red capsicum, finely chopped
  • 1 garlic clove, crushed 1 chorizo, skinned, finely diced
  • 400g beef mince
  • 60ml (¼ cup) tomato paste
  • 1 tbs dried oregano
  • 2 tsp sweet paprika
  • Salt and pepper, to season
  • 1 egg, lightly beaten


Salsa Brava

  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 1 green capsicum, finely chopped
  • 2 garlic cloves, crushed
  • 1 long red chilli, finely chopped
  • 1 tsp sweet paprika
  • 400g can crushed tomatoes



  1. To make pastry, stir lard, salt and 300ml hot water in a bowl until combined. Set aside to cool to room temperature. Stir in flour until a dough forms. Turn out onto a lightly floured surface and lightly knead. Cover in plastic wrap and set aside for 30 minutes to rest.
  2. Meanwhile, to make filling, heat oil in a large frying pan over medium heat. Add onion, capsicum and garlic and cook, stirring, for 5 minutes or until softened. Remove and set aside.
  3. Add chorizo to same pan. Cook, stirring, for 6 minutes or until crisp and lightly browned. Add mince and cook, stirring, for 5 minutes or until browned. Return onion mixture to pan. Stir in tomato paste, oregano and paprika and cook, stirring, for 1 minute or until combined. Season with salt and pepper. Set aside to cool completely. Stir in egg.
  4. To make salsa brava, heat oil in a medium saucepan over medium heat. Add onion, capsicum, garlic and chilli and cook, stirring, for 6 minutes or until softened. Stir in paprika. Cook, stirring, for 2 minutes. Stir in tomatoes and simmer for 5 minutes or until thickened. Season with salt and pepper, then process in a food processor until smooth.
  5. Line an oven tray with baking paper. Roll out half the pastry on a lightly floured work surface until about 3mm thick. Cut out six 12cm rounds. Brush edges with water.
  6. Spoon filling onto one round and fold to enclose. Crimp edges to seal. Place on prepared tray. Repeat with remaining dough and filling. Refrigerate for 15 minutes.
  7. Fill a frying pan with oil until a depth of 2cm. Add empanadas, in batches, and shallow fry for 2-3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
  8. Divide empanadas among serving plates and serve with salsa brava to the side.