These were excellent! We used Splenda in place of the sugars, I would cut the amount down next time but very delicious.
I made this last night for Chanukah. They were good but very small. I didn't realize they are basically cookies. Next time I'll double the recipe so that I can make them bigger. I subsituted agave nectar in place of the sugar. Didn't use the dates or apricots or egg wash. They look fantastic and taste better. My only very tiny complaint is that the only way to get more than about 9 is to roll them very thin and make them very small...
The filling (with only 2 Tb sugar) was very good. Used another crust, 5", made almost 14. Served with chutneys (cilantro and nectarine) and aioli. Seems strange but it was all wonderful! Very seasonal.
Your recipe was mentioned at the Vegan Lunchbox. So I had to try it for myself. I got heaps of filling - almost twice as much as I needed. Maybe I'm not rolling my empanadas thin enough. But they certainly turned out well. This recipe is delicious! The baking time is spot on. I thought they might have turned out too sweet with both honey AND sugar but the wholemeal flour works really well. Fantastic recipe and surprisingly easy to make for this empanada virgin.