Shallot and Date Empanadas

Name: Shallot-and-Date Empanadas
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