Empanadas With Apricot Pecan Filling
|Dried apricots||1 Pound, cut into quarters|
|Sugar||1 Cup (16 tbs) (more to taste)|
|Ground nutmeg||1⁄4 Teaspoon|
|Raisins||1⁄4 Cup (4 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Vegetable shortening||2⁄3 Cup (10.67 tbs)|
|Cold water||5 Tablespoon|
|Egg||1 , separated|
To make the filling, place the apricots in a saucepan over medium heat and cover them with water.
Add the sugar and simmer until the apricots are very soft and start to break down, 20 to 25 minutes.
Add more water if necessary.
Stir in the remaining ingredients, remove the pan from the heat, and allow the filling to cool.
Preheat the oven to 400°F.
To make the dough, combine the flour and salt in a large mixing bowl.
Cut the shortening into the dry ingredients using a pastry cutter or two forks.
The mixture should resemble coarse cornmeal.
Add 4 to 5 tablespoons of cold water, one tablespoon at a time, and lightly toss with a fork to incorporate it.
Add only enough water for the dough to hold together and be gathered into a ball.
Lightly beat the white.
Beat the yolk separately with 1 tablespoon of water.
To make the crust, gently roll out the dough on a lightly floured surface to a thickness of 1/4 inch and use a round cookie cutter or juice glass to cut circles 2 to 2 1/2 inches in diameter.
Place a spoonful of the filling off-center on each circle.
Brush the edges with the egg white, fold in half, and crimp the edges to seal it.
Brush the empanadas with the egg yolk, place them on a lightly oiled baking pan, and bake them for 10 to 12 minutes, or until golden.
Remove them and cool them on a rack before serving.