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Chicken Tinga Pie


Print Recipe
Course Main Course
Cuisine American, Mexican

Ingredients
  

Pastry

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 cup butter
  • 1 egg lightly beaten
  • 1 tsp champagne vinegar
  • ice water

Poached Chicken

  • 1.36 kg chicken breast
  • 8 cups water
  • 1 carrot peeled and sliced
  • 1 white onion peeled and roughly chopped
  • 1 tsp salt
  • pinch thyme leaves
  • Pinch of dried marjoram leaves
  • 1 bay leaf

Pie Filling

  • chicken from the Poached Chicken
  • ½ cup olive oil
  • 2 white onions julienned
  • pinch salt
  • 4 cups roma tomatoes quartered
  • ½ cup currants
  • 3 Tbsp canned chipotle chiles pureed
  • 1 egg yolk
  • 3 Tbsp milk

Instructions
 

Pastry

  • Combine the flour and salt in a large bowl.
  • Cut in the butter.
  • Combine the egg and vinegar in a glass measuring cup.
  • Add enough icey water to equal ½ cup, includng the egg and vinegar mixture.
  • Add the egg+water mixture to the flour mixture all at once.
  • With your hands, work the ingredients together into a ball.
  • Cover and refrigerate for at least one hour before rolling.

Poached Chicken

  • Add the water to a soup pot.
  • Add the carrot, onion, salt, thyme, marjoram and bay leaf. Bring the mixture to a boil.
  • Add the chicken. Bring the mixture back to a boil. Skim the foam that rises to the surface. Turn down the heat and let the chicken cool slightly. Remove and roughly shred the chicken.

Pie Filling

  • Preheat your oven to 176 C / 350 F degrees.
  • Place 1/4 cup of the olive oil in a large sauté pan. Over medium high heat, salute the onions and the salt until the onions are translucent and fully cooked but have not begun to brown.
  • Add the tomatoes and fry until the tomatoes make a sauce but do not lose all their form.
  • In a separate pan, add the remaining ¼ cup olive oil and currants and fry over medium heat until the currants are puffy and brown.
  • Add the pureed chipotle chiles. Mix well and remove from heat.
  • Add the currant mixture to the sautéed onions.
  • Add the shredded chicken and adjust the salt.
  • Cool the mixture in the refrigerator before filling the pie.

Assembly

  • Divide the chilled pastry into quarters. Roll each quarter into a round.
  • Place 2 cups of the filling mixture in the center of each round, leaving 2 inches of dough around the edge. Fold the four sides together to create a loose-form pie.
  • Brush the egg yolk mixture over the pastry. Then, sprinkle kosher salt on the edge of the pastry.
  • Transfer pies to a cookie sheet.
  •  Bake for 35 minutes or until the crust is golden brown.