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Ingredients
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Filling
Dough
For Assembly
Method
Filling
- 1
Cook the Chicken
In a medium pot, add the chicken breasts and cover them with water. Bring to a boil, then reduce heat and simmer for about 20 minutes until cooked through. Shred the chicken and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- 3
Combine Ingredients
Stir in the shredded chicken, chopped chipotle peppers, diced tomatoes, chicken broth, cumin, salt, and black pepper. Simmer the mixture for about 10 minutes until slightly thickened. Remove from heat and let cool.
Dough
- 4
Make the Dough
In a large bowl, combine all-purpose flour and salt. Add the cubed cold butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- 5
Add Water
Gradually add cold water to the flour mixture, mixing until a dough forms. Knead the dough gently on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Assembly and Baking
- 6
Prepare the Empanadas
Preheat your oven to 400°F (200°C). Divide the chilled dough into 10 equal pieces. Roll each piece into a circle about 6 inches in diameter.
- 7
Fill the Empanadas
Place a spoonful of the chicken filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges together to seal. Crimp the edges with a fork for a decorative touch.
- 8
Brush and Bake
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg. Bake for 25-30 minutes or until golden brown.
- 9
Serve
Remove from the oven and let cool slightly before serving. Enjoy your chicken tinga empanadas!