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Sunny's Pumpkin and Chicken Bites with Sunny's Creme Fraiche Dipping Sauce (Sunny Anderson) Recipe

Sunny's Pumpkin and Chicken Bites with Sunny's Creme Fraiche Dipping Sauce (Sunny Anderson) Recipe

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

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Ingredients

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Total time

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Ingredients:

Serving

1 15- oz 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 tsp chopped fresh sage, 3 to 4 leaves
2 tsp chopped fresh thyme , 10 to 12 sprigs
1 cup walnuts, toasted and chopped
2 scallions, finely chopped
1/2 cup dried cranberries, chopped
1 tsp 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
8 oz creme fraiche
3 scallions, cut into thirds
1 clove garlic , grated on a rasp
1 tbsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	44.3 Kcal (185 kJ)
Calories from fat	32.71 Kcal
		% Daily Value*
Total Fat	3.63g	6%
Cholesterol	10.36mg	3%
Sodium	22.36mg	1%
Potassium	34.09mg	1%
Total Carbs	1.86g	1%
Sugars	1.03g	4%
Dietary Fiber	0.37g	1%
Protein	1.4g	3%
Vitamin C	1.1mg	2%
Iron	0.2mg	1%
Calcium	10.3mg	1%

Amount Per 100 g
Calories	172.66 Kcal (723 kJ)
Calories from fat	127.48 Kcal
		% Daily Value*
Total Fat	14.16g	6%
Cholesterol	40.38mg	3%
Sodium	87.13mg	1%
Potassium	132.84mg	1%
Total Carbs	7.26g	1%
Sugars	4.03g	4%
Dietary Fiber	1.46g	1%
Protein	5.46g	3%
Vitamin C	4.5mg	2%
Iron	0.8mg	1%
Calcium	39.9mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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