Pastelitos -- Little Fruit Pies (Southwest)

Ingredients

FOR THE FILLING

• 2 cups dried apricots
• 1/2 cup brown sugar, packed
• 1/2 cup golden raisin
• 1/2 cup pecans, chopped (or pinon nuts)
• 1/3 cup granulated sugar
• 1/2 teaspoon cinnamon

FOR THE DOUGH

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/4 lb unsalted butter
• 5 tablespoons vegetable shortening
• 1/4 cup ice water (more or less)

Directions

1. 1

   FOR THE FILLING: In a saucepan, put apricots in cold water & simmer gently until fruit is soft, about 30 minutes, then drain.

2. 2

   In a food processor or blender, puree the apricots, then return the puree to the saucepan, add the brown sugar & cook until puree is very thick, about 8-10 minutes.

3. 3

   Remove puree from heat, then add raisins & nuts, & set aside to cool.

4. 4

   FOR THE DOUGH: While the puree is cooling, in a medium bowl, whisk together the flour, baking powder & salt, then cut in the butter & shortening until pea-size pieces form.

5. 5

   Add just enough ice water, 1 tablespoon at a time, to make the flour stick together, then shape into a flattened ball, wrap in plastic & refrigerate for 30 minutes.

6. 6

   When the dough is ready, preheat the oven to 400 degrees F, then cut the flattened ball in half & roll one of the halves out on a GREASED baking sheet.

7. 7

   Spread the fruit mixture on top, ALMOST to the edge.

8. 8

   Roll out the second half of the dough large enough to cover the fruit mixture, then place it on top, before pressing the edges together all around to seal.

9. 9

   In a small container, whisk together the 1/3 cup of sugar & 1/2 teaspoon of cinnamon, then sprinkle that on top of the prepared pastry. Finally, with the blunt edge of a table knife, mark the pastry into small squares & prick each square with a fork ~ There should be about 30 small squares marked off.

10. 10

    Bake about 20 minutes, or until pastry is lightly browned, then cool & cut into the marked squares.