- 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
- Sunny's Creme Fraiche Dipping Sauce, to serve, recipe follows
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.