Shallot and Date Empanadas

Name: Shallot and Date Empanadas
Yield: makes 12
Ingredients: 1 3/4 cups all-purpose flour, plus more for work surface; 1 1/2 teaspoons caraway seeds, coarsely chopped; 1 teaspoon sugar; 1 teaspoon table salt; 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces; 8 ounces cream cheese, well chilled; 2 tablespoons olive oil; 1 pound shallots, cut lengthwise into sixths; Coarse salt and freshly ground pepper; 6 dried dates, pitted and quartered; 2 teaspoons fresh thyme; 1 large egg yolk; 1 tablespoon heavy cream

January 26, 2012

Instead of raw shallots, try using the same quantity of roasted shallots. Remove the skins and slice into thirds. Unbaked empanadas can be frozen up to 3 weeks; without thawing, bake in a 375°F oven for about 30 minutes. Baked empanadas can be refrigerated up to 1 day or frozen up to 2 weeks; reheat in a 350°F oven for 15 to 20 minutes.

Recipe notes

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