Empanadas De Fruta

For the Dough:
6 cup flour
1 tsp salt
1 tbs sugar
3/4 cup shortening
1 1/2 cup water

For the Fruit Filling:
20 oz mixed dried fruit
1/2 lb raisins
3/4 cup sugar
1/2 tsp cloves
1 tsp cinnamon
1/2 tsp nutmeg
1 cup pinon nuts (other nuts may be used if preferred)

To make the fruit filling, add enough water to cover the dried fruit and raisins. Cook over low heat until tender. Add sugar, spices, and nuts. Mix until well blended. (A 21 oz. can of fruit pie filling can be substituted for the fruit filling.)

Mix flour, salt and sugar; add shortening and mix well. Add beaten egg to water and then to dry mixture. Dough should be soft but not sticky.

Make small balls of dough. Roll out to 5 inches diameter and 1/8 inch thick. Place a heaping teaspoon of filling on half of rolled out dough turning other half of dough over and pressing edges together. Pinch edges between thumb and fore finger giving the dough a half-turn.

Fry in deep fat until golden brown. Drain.

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