1 ½sticks of salted butter brough to room temperature
Filling
2tbspsalted butter
2poundsshallots peeled and chopped
1tbspHoney
12dates, chopped roughly, pits removed
⅛tspThyme leaves
Assembly
2eggs whisked the 2 tbsp water**
Instructions
Filling
Place the butter in a fry pan, when melted and sizling, add the shallots. Cook until the shallots are caramelized. Stir frequently to prevent burning, and turn down the heat to low moderate.
Place the shallots in a bowl, then add the honey, dates and thyme. Mix them well and set aside until assembly.
Dough
Combine flour, baking powder and salt in a mixing bowl, mix well.
Cut up the butter into small pieces and place in the flour mixture. Using your hands crumble the butter into the flour mixture, until you have a ingredients well incorporated.
Turn the dough onto a clean floured surface and knead until you good dough ball.
Using a rolling pit roll teh dough into a long rectangle, then roll the dough through a pasta machine. Roll to a setting of 5, thin enough so you can see your hand held up behind the dough aboue 1/8 inch thick.
Using a 3 or 4 inch cookie cutter, cut circles, flour them and set aside.
When you have half the dough rolled and cut, start assembly.
Assembly
Beat the eggs and water for the egg wash,or use the aquafaba, set aside.
Plae about 1/2 tbsp of the filling in the dough circle.
Moisten the edges of the dough, fold over the circle to form a half moon and seal.
Place them on a parchment covered cookie sheet.
Once you have the empanadas all filled, use a fork and push down the edges to form a design and seal the empanada.
Use the egg wash or aqufaba, painting each empanada. Sprinkle with salt or sugar, you can use either.
Bake at 400 degrees for 20-40 minutes until the empanadas turn a golden brown.
Notes
*You can cut the dough recipe in half. You will have dough left over which can be frozen or refrigerated for later use.**You can also use garbanzo bean liquid, aquafaba, from canned beans. Use it straight, just paint the empanadas as if using egg wash.