Kabocha Empanadas with Gruyère Thyme Gluten free recipes

Ingredients

• 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
• seeds
• 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
• pepper
• salt
• 1 egg
• 1 tablespoon water

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