Sunny's Pumpkin And Chicken Bites With Sunny's Creme Fraiche Dipping Sauce
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
53
Spice
42
Sweetness
56
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 stalk
Celery (finely chopped)1 clove
Garlic (grated on a rasp)1 tsp
Hungarian Paprika1.5 cup
Swiss (shredded)2
Eggs230 g
Creme Fraiche1 tbsp
Hot SauceDirections:
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