Shallot-and-Date Empanadas
The flavor of shallots and dates in these empanadas is enhanced by hints of caraway and thyme.
Martha Stewart Living, November 2003
Gallery
Recipe Summary
Ingredients
Directions
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.
Variations
Instead of raw shallots, try using the same quantity of Roasted Shallots. Remove skins and slice into thirds.