Kabocha Empanadas with Gruyère Thyme Gluten free

Ingredients

• 1¼ cups Pamela's All-Purpose Flour
• 1 teaspoon granulated sugar
• ¼ teaspoon xanthan gum
• ¼ teaspoon kosher 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 1/4 to 1/2-inch cubes)
• 1 tablespoon extra virgin olive oil
• 1/4 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
• 1 egg
• 1 tablespoon water

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