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1
Preheat the oven to 375 degrees F.
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2
For the filling: In a large bowl, combine the pumpkin puree, chicken, celery, garlic, sage, thyme, walnuts, scallions, dried cranberries and Hungarian paprika.
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3
Taste, making sure to get a bit of each ingredient in the sample.
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4
There should be a nice balance of sweet and savory; adding a nice pinch of salt can bring you to the right place.
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5
Stir before tasting again and adjust as needed.
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6
Once done with the salt, add a few grinds of black pepper.
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7
Add the cheese and stir to combine.
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8
Refrigerate until mix is firm and less sticky, about 20 minutes.
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9
For the wrappers: Wrappers should be packed with paper between each.
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10
Remove one wrapper at a time along with the paper and roll and flatten each slightly with a rolling pin.
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11
If not packed with paper, roll on a sheet of wax paper.
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12
Cut each in half to create 48 half circles.
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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.
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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.
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15
Repeat for the rest.
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16
In a small bowl whisk the eggs and 1 tablespoon water.
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17
Lightly brush one side of each bite and place the brushed side up on a parchment or nonstick aluminum foil-lined baking sheet.
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18
Bake until golden brown, 20 to 24 minutes.
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19
Serve with Sunny's Creme Fraiche Dipping Sauce.
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20
In a food processor, add the creme fraiche, scallions, garlic and hot sauce.
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21
Taste the dip and season with a pinch of salt and a few grinds of black pepper.
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22
Blend again and taste, seasoning again if needed.
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23
Refrigerate at least 30 minutes before serving cold.
