Sunny's Pumpkin and Chicken Bites with Sunny's Creme Fraiche Dipping Sauce

🍴 26 ingredients 👁️ 3 views 📚 Recipes1M

Ingredients

  • One 15-ounce can pumpkin puree
  • 1 rotisserie chicken
  • skin discarded
  • meat shredded or chopped
  • 1 stalk celery
  • finely chopped
  • 1 clove garlic
  • grated on a rasp
  • 2 teaspoons chopped fresh sage
  • 3 to 4 leaves
  • 2 teaspoons chopped fresh thyme
  • 10 to 12 sprigs
  • 1 cup walnuts
  • toasted and chopped
  • 2 scallions
  • finely chopped
  • 1/2 cup dried cranberries
  • chopped
  • 1 teaspoon Hungarian paprika
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cup shredded Swiss or gruyere
  • 24 empanada wrappers
  • such as Goya discos
  • 2 eggs
  • Sunnys Creme Fraiche Dipping Sauce, to serve, recipe follows", "8 ounces creme fraiche", "3 scallions, cut into thirds", "1 clove garlic, grated on a rasp", "1 tablespoon hot sauce, such as Franks Red Hot Sauce
  • Kosher salt and freshly ground black pepper

Instructions

  1. Preheat the oven to 375 degrees F.
  2. For the filling: In a large bowl, combine the pumpkin puree, chicken, celery, garlic, sage, thyme, walnuts, scallions, dried cranberries and Hungarian paprika.
  3. Taste, making sure to get a bit of each ingredient in the sample.
  4. There should be a nice balance of sweet and savory; adding a nice pinch of salt can bring you to the right place.
  5. Stir before tasting again and adjust as needed.
  6. Once done with the salt, add a few grinds of black pepper.
  7. Add the cheese and stir to combine.
  8. Refrigerate until mix is firm and less sticky, about 20 minutes.
  9. For the wrappers: Wrappers should be packed with paper between each.
  10. Remove one wrapper at a time along with the paper and roll and flatten each slightly with a rolling pin.
  11. If not packed with paper, roll on a sheet of wax paper.
  12. Cut each in half to create 48 half circles.
  13. Fill one side of each half with a heaping tablespoon of filling and fold the empty side over the filled side to create a triangle with a curved edge.
  14. Then, using the tines of a fork, close both open sides by pressing them together with the top 1/2 inch of the fork.
  15. Repeat for the rest.
  16. In a small bowl whisk the eggs and 1 tablespoon water.
  17. Lightly brush one side of each bite and place the brushed side up on a parchment or nonstick aluminum foil-lined baking sheet.
  18. Bake until golden brown, 20 to 24 minutes.
  19. Serve with Sunny's Creme Fraiche Dipping Sauce.
  20. In a food processor, add the creme fraiche, scallions, garlic and hot sauce.
  21. Taste the dip and season with a pinch of salt and a few grinds of black pepper.
  22. Blend again and taste, seasoning again if needed.
  23. Refrigerate at least 30 minutes before serving cold.
  24. Yield: 1 1/4 cups.
← Back to all recipes