Apricot-Filled Empanaditas Recipe

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.