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

Total Time:
1 hr 45 min
Prep:
30 min
Inactive:
50 min
Cook:
25 min

Yield:
48 bites
Level:
Easy

CATEGORIES
Ingredients
  • Filling:
  • 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
  • Wrappers:
  • 24 empanada wrappers, such as Goya discos
  • 2 eggs
  • Sunny's Creme Fraiche Dipping Sauce, to serve, recipe follows
  • Sunny's Creme Fraiche Dipping Sauce:
  • 8 ounces creme fraiche
  • 3 scallions, cut into thirds
  • 1 clove garlic, grated on a rasp
  • 1 tablespoon hot sauce, such as Frank's Red Hot Sauce
  • Kosher salt and freshly ground black pepper
Directions
Wrappers:

Preheat the oven to 375 degrees F.

For the filling: In a large bowl, combine the pumpkin puree, chicken, celery, garlic, sage, thyme, walnuts, scallions, dried cranberries and Hungarian paprika. Taste, making sure to get a bit of each ingredient in the sample. There should be a nice balance of sweet and savory; adding a nice pinch of salt can bring you to the right place. Stir before tasting again and adjust as needed. Once done with the salt, add a few grinds of black pepper. Add the cheese and stir to combine. Refrigerate until mix is firm and less sticky, about 20 minutes.

For the wrappers: Wrappers should be packed with paper between each. Remove one wrapper at a time along with the paper and roll and flatten each slightly with a rolling pin. If not packed with paper, roll on a sheet of wax paper. Cut each in half to create 48 half circles. 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. Then, using the tines of a fork, close both open sides by pressing them together with the top 1/2 inch of the fork. Repeat for the rest.

In a small bowl whisk the eggs and 1 tablespoon water. Lightly brush one side of each bite and place the brushed side up on a parchment or nonstick aluminum foil-lined baking sheet. Bake until golden brown, 20 to 24 minutes. Serve with Sunny's Creme Fraiche Dipping Sauce.

Sunny's Creme Fraiche Dipping Sauce:

In a food processor, add the creme fraiche, scallions, garlic and hot sauce. Taste the dip and season with a pinch of salt and a few grinds of black pepper. Blend again and taste, seasoning again if needed. Refrigerate at least 30 minutes before serving cold. Yield: 1 1/4 cups.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    The Best Thanksgiving Appetizers