Kabocha Empanadas

Kabocha Empanadas with Gruyere & Thyme

Gluten-Free Crust:
1¼ cups Pamela’s All-Purpose Flour (gluten-free)
1 teaspoon sugar
¼ teaspoon xanthan gum
¼ teaspoon salt
8 tablespoons cold, unsalted butter, cut into tablespoon sized pieces
8-10 tablespoons ice water

Filling:
1 small kabocha squash (1-1.5lb and you’ll still probably have some left over!), seeds discarded and cut into ¼ to ½-inch cubes
1 tablespoon olive oil
¼ cup shredded gruyère cheese
3 tablespoons chopped shallot (1 large)
1 tablespoon minced garlic (3-4 large cloves)
5 sprigs of fresh thyme
Salt & pepper

Egg Wash:
1 egg
1 tablespoon water

View the full recipe at Snixy Kitchen →