Apricot-Filled Empanaditas

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

apricots, water, white sugar, ground cinnamon, ground nutmeg, ground cloves, active dry yeast, water, shortening, allpurpose, salt, oil

Taken from www.allrecipes.com/recipe/57327/apricot-filled-empanaditas/ (may not work)