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1
Preheat oven to 400 degrees F.
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2
Roll dough to 1/8-inch thickness.
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3
Cut into circles, 3 inches in diameter; a plastic lid from a 1 pound coffee can makes perfect circle cutter.
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4
Dampen the outside edge of the circle with water.
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5
Place 1 1/4 tablespoons of apricot filling in the center of each pastry circle.
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6
Fold pastry in half over filling and pinch together to seal; can press with fork to seal.
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7
Mix together sugar and cinnamon.
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8
Sprinkle over each Empanada.
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9
Place Empanadas on a baking tray and bake for 15 to 20 minutes.
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10
Mix flour and salt in large mixing bowl.
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11
Add shortening.
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12
Blend flour and shortening into little pieces to look like tiny peas.
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13
Add water all at once by sprinkling.
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14
Stir with fork to incorporate water into mixture.
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15
Add more water if needed.
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16
Flour your work surface and hands, scoop dough out of the bowl, place it onto your work surface and pat into a ball.
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17
Divide into 3 or 4 smaller balls.
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18
Place dried fruit in a large pan and cover with water.
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19
Cook at medium heat until fruit is soft and almost mushy.
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20
Drain excess water.
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21
Mix sugar, cinnamon and nutmeg (Pinon nuts are optional) into the fruit mixture, stirring until it is thick.
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22
Set aside to cool.
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23
NOTE: Any kind of dried mixed fruit or combination may be used.
