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Chicken Tinga Hand Pies

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Amy Pinn

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Chicken Tinga Hand Pies

Chipotle Chicken Tinga

Puff pastry filled with potato, peas, and chicken tinga

Serves 6

15 Minutes

15 Minutes

  • Puff Pastry
  • Potato
  • Frozen peas
  • Chipotle Chicken Tinga
  • Egg

First, heat the Chicken Tinga according to the directions. While the Chicken is heating preheat your oven to 400 degrees and dice a potato into ¼ inch cubes. Add the potato to the heated chicken, along with the frozen peas. Mix all of the ingredients together, being sure to shred the chicken with a fork to break up large chunks. Next, lay out a sheet of defrosted puff pastry and cut into 4 inch squares. Place 2 Tablespoons of the chicken mixture into the center of each pastry square. But be careful because if you add too much, it won’t close completely. Then, brush the perimeter of the pastry with egg wash and carefully fold a corner of the pastry over the filling forming one triangle. Use a fork to crimp the fold together, forming a sealed pastry. Lastly, brush the top with egg wash and bake at 400 degrees for 15 minutes.