Kabocha Empanadas with Gruyere and Thyme

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February 27, 2017

Recipe by Snixy Kitchen


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


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


1For directions visit Snixy Kitchen


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