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Fud

Fud

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Recipe of Tinga empanadas
Fud

Fud

Recipe of Tinga empanadas
Fud

Fud

Recipe of Tinga empanadas
Fud

Fud

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Tinga empanadas

20 mins
55 mins
Low
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Put a twist on your classic chicken tinga with these delicious baked puff pastry empanadas, stuffed with chicken tinga made with Virginia de Pollo FUD®.
Learn more about Fud

Ingredients

8 portions
  • 1 package Chicken Virginia FUD®, 250 g
  • 1 cup onion
  • 4 tomatoes
  • 1/4 onions
  • 2 cloves garlic
  • 1/4 cups chipotle peppers in adobo sauce
  • 1/4 cups chicken broth
  • salt
  • 3 allspice berries
  • 1 tablespoon vegetable oil
  • 1 tablespoon oregano
  • 1 leave bay
  • flour, to flour the surface
  • 500 grams puff pastry
  • 1 egg
  • sesame seed, White

Preparation

Preheat the oven to 180 ° C.
On a short board the Virginia de Pollo FUD® and the onion in strips. Reservation.
Blend the tomato with the onion, garlic, chipotle, chicken broth, salt and allspice. Reservation.
For the chicken tinga, in a skillet over medium heat add the vegetable oil and cook the onion and Virginia de Pollo FUD® for 5 minutes, add the tomato sauce, the oregano and the bay leaf, and cook for 15 more minutes or until the liquid is completely reduced. Let it cool
Roll out the puff pastry on a surface and floured to approximately 5 mm thick, then cut circles of 10 cm in diameter, fill them with tinga and with the help of a fork, close the edges of the empanadas. Varnish the empanadas with egg and sprinkle with white sesame.
Place them on a tray and bake at 180 ° C for 20 minutes. Serve hot and enjoy.

PRESENTATION

Serve hot and enjoy.

TIPS

It is important that the tinga does not have any liquid when you fill the empanadas, so that the puff pastry does not become watery.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
339.6
kcal
16.98%
Carbohydrate, by difference
28.8
g
9.6%
Protein
4.7
g
9.4%
Total lipid (fat)
23.1
g
35.54%
100
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Provided by USDA
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