Sunny's Pumpkin and Chicken Bites with Sunny's Creme Fraiche Dipping Sauce
- Level: Easy
- Yield: 48 bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 293
- Total Fat
- 21
- Saturated Fat
- 7
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 18
- Cholesterol
- 87
- Sodium
- 323
- Total: 1 hr 45 min
- Prep: 30 min
- Inactive: 50 min
- Cook: 25 min
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
- 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.