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The flavor of shallots and dates in these empanadas is enhanced by hints of caraway and thyme.

Source: Martha Stewart Living, November 2003
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Ingredients

Directions

Variations

Instead of raw shallots, try using the same quantity of Roasted Shallots. Remove skins and slice into thirds.

Cook's Notes

Unbaked empanadas can be frozen up to 3 weeks; without thawing, bake in a 375 degree oven for about thirty minutes. Baked empanadas can be refrigerated up to 1 day or frozen up to 2 weeks; reheat in a 350 degree oven for fifteen to twenty minutes.

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