Give a twist to your classic chicken tinga with these delicious baked puff pastry empanadas, filled with chicken tinga made with FUD® Virginia Chicken.
On a cutting board, cut the FUD® Virginia Chicken and the onion into strips. Set aside.
Blend the tomato with the onion, garlic, chipotle, chicken broth, salt, and black pepper. Set aside.
For the chicken tinga, in a medium skillet add the vegetable oil and cook the onion and FUD® Virginia Chicken for 5 minutes, then add the blended tomato, oregano, and bay leaf, and cook for another 15 minutes or until the liquid is completely reduced. Let it cool.
Roll out the puff pastry on a floured surface to about 5 mm thick, then cut out circles 10 cm in diameter, fill them with tinga, and use a fork to seal the edges of the empanadas. Brush the empanadas with egg and sprinkle with white sesame seeds.
Place them on a baking sheet and bake at 180 °C for 20 minutes. Serve hot and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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