Apricot-filled Empanaditas

Ingredients

• Servings: 1
• 4 cups chopped dried apricots
• 1 1/2 cups water
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 pinch ground cloves
• 1 (.25 ounce) envelope active dry yeast
• 1 cup lukewarm water
• 1/4 cup shortening or lard
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 quart oil for frying, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• place the dried apricots and 1 1/2 cups of water into a saucepan, and bring to a boil. cook for about 15 minutes, or until tender. remove from heat, and allow to cool slightly.
• in the container of a blender or large food processor, combine the apricots with any remaining water, sugar, cinnamon, nutmeg and cloves. cover, and puree until smooth. set aside.
• pour 1 cup of water into a large bowl, and sprinkle the yeast over the top. let stand for about 5 minutes to dissolve the yeast. mix in the shortening and salt. gradually mix in the flour using a sturdy spoon until the dough is stiff enough to knead on a floured surface. knead the dough until smooth and elastic, about 8 minutes. do not set aside the dough to rise.
• roll out the dough to 1/4 to 1/8 inch thickness. cut into circles with a large biscuit cutter or round cookie cutter. spoon about a tablespoon of the filling in the center of the circles, and fold over. seal the edges by pressing with your fingers.
• heat about 1 inch of oil in a deep heavy skillet over medium-high heat, or to 365 degrees f (185 degrees c). fry the pastries in the hot oil, turning once, until golden brown. drain on paper towels.