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

Ingredients

• 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
• 8 ounces creme fraiche
• 3 scallions, cut into thirds
• 1 tablespoon hot sauce, such as Frank's Red Hot Sauce