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
Preparation
In a food processor, pulse flour, caraway seeds, sugar, and table salt several times to combine. Add butter and cream cheese; pulse until mixture just begins to come together. (Gently squeeze the dough; if it doesn’t hold together, add 1 tablespoon cold water.) Turn out dough onto plastic wrap; flatten into a disk. Wrap, and refrigerate 1 hour.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. Heat oil in a medium skillet over medium heat. Add the shallots; cook, turning occasionally, until golden, about 10 minutes. Season with coarse salt and pepper; remove skillet from heat.
On a generously floured work surface, roll out dough to 1/8 inch thick. Using a 4-inch cookie cutter, cut out 12 rounds from dough. Brush border of one round with water. Place 2 date quarters in center of round, then top with shallots, dividing evenly. Add a pinch of thyme; season with coarse salt and pepper. Bring three sides up and crimp together in the center, enclosing the filling. Pinch edges to seal. Place on prepared baking sheet. Repeat with remaining dough and filling. Freeze 15 minutes.
In a bowl, beat together egg yolk and cream. Brush empanadas with egg wash. Bake until golden brown, about 30 minutes. Transfer to a wire rack. Serve warm or at room temperature.
