Apricot-Filled Empanaditas

Prepare the Apricot Filling: In a medium saucepan, combine the dried apricots and 1 1/2 cups of water. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes, or until the apricots are softened and plump. (15 minutes)

Puree the Filling: Remove the apricot mixture from the heat and allow it to cool slightly. Transfer the mixture to a blender or food processor. Add the sugar, cinnamon, nutmeg, and cloves (if using). Puree until smooth. Set aside. (5 minutes)

Activate the Yeast: In a large bowl, pour 1 cup of lukewarm water and sprinkle the yeast over the top. Let stand for 5 minutes, or until the yeast is foamy. (5 minutes)

Make the Dough: To the yeast mixture, add the shortening and salt. Gradually add the flour, mixing with a sturdy spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8 minutes, or until smooth and elastic. There's no need to let the dough rise for this recipe. (15 minutes)

Shape the Empanaditas: Roll out the dough to 1/8 inch thickness. Use a biscuit cutter or cookie cutter to cut out circles. Place a tablespoon of the apricot filling in the center of each circle. Fold the dough over to form a half-moon shape, and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal. (30 minutes)

Fry the Empanaditas: Heat 1 inch of oil in a deep, heavy skillet over medium-high heat until it reaches 365°F (185°C). Carefully place the empanaditas in the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown. (10-15 minutes)

Drain and Serve: Remove the fried empanaditas from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve warm and enjoy! (5 minutes)