Pastelitos

Pastelitos

This recipe was found in the 1986 cookbook, I Hear America Cooking. These “little pies” are a version of those pastries made in Arizona & New Mexico, especially during Pueblo feast days.

Ingredients

 

FOR THE FILLING

• 2 cups dried apricots
• 1/2 cup brown sugar, packed
• 1/2 cup golden raisins
• 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. FOR THE FILLING: In a saucepan, put apricots in cold water & simmer gently until fruit is soft, about 30 minutes, then drain.
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. Remove puree from heat, then add raisins & nuts, & set aside to cool.
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. 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. 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. Spread the fruit mixture on top, ALMOST to the edge.
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. 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. Bake about 20 minutes, or until pastry is lightly browned, then cool & cut into the marked squares.