Tinga Empanadas

Name: Tinga Empanadas
Prep time: 75 min
Cook time: 55 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 package FUD® Virginia chicken ham, 250 g; 1 cup onion; 4 tomatoes; 1/4 onions; 2 cloves garlic; 1/4 cups chipotle chile in adobo sauce; 1/4 cups chicken broth; salt; 3 allspice berries; 1 tablespoon vegetable oil; 1 tablespoon oregano; 1 leaf bay; flour, for dusting the surface; 500 grams puff pastry; 1 egg; sesame seeds

Fud

Give a twist to your classic chicken tinga with these delicious baked puff pastry empanadas, filled with chicken tinga made with FUD® Virginia Chicken.

Reviewed by Editorial Team of Kiwilimón

Published: 18-05-2021

Preparation

20 mins

55 mins

Low

Preheat the oven to 180 °C. 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.