The flavor of shallots and dates in these empanadas is enhanced by hints of caraway and thyme.
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.
Instead of raw shallots, try using the same quantity of Roasted Shallots. Remove skins and slice into thirds.