Source: dLife

Soft pastry pockets filled with dried fruit and spices.

Servings

Fruit Mixture
0.5 cup dried apricots (cup) , chopped
0.5 cup Raisins, seedless, unpacked cup
0.5 cup cold water
0.25 cup sugar
0.5 tsp ground cinnamon
0.12 tsp ground nutmeg
3 oz fat free milk
1 tbsp sugar

Empanada Pastry
1.25 floz white all purpose flour
1 tbsp sugar
0.25 tsp low sodium baking powder
0.12 tsp salt
3 tbsp Shortening, vegetable
1 tsp Vinegar, distilled, white
3 tbsp fat free milk

Fruit Mixture
1 Pre-heat oven to 350 degrees F.
2 In a small saucepan, heat apricots and raisins in water until boiling. Lower heat, cover and bring to a simmer until fruit is fork tender. This will take about 5 minutes. Drain fruit. Squash fruit with a fork until nearly smooth. Mix in 1/4 cup sugar, cinnamon, and nutmeg.
3 Lightly flour a flat surface and roll out half the Empanada Pastry (see instructions below). It should be about 1/8 inch thick. Using a round cookie cutter, cut into 3 inch circles. Spoon about 1 teaspoon of fruit mix onto the center or eat circle. Fold over circles to make a half moon and crimp edges with a fork. Make a few small incisions on the top of each.
4 Move empanadas to a greased baking sheet and place in oven. Bake 12 to 15 minutes.
5 Remove from oven. Brush each empanada with skim milk and dust with sugar. Place back in oven and continue to bake another 1 to 2 minutes or until glaze melts. Remove from oven. Serve warm.
Empanada
1 To make the empanada dough: Mix flour, sugar, baking powder and salt in a small bowl. Using a knife, cut in shortening until crumb like. Combine mixture with lemon juice and milk, a tablespoon at a time. A pliable dough will be formed. Refrigerate until ready to use.

The dough and fruit mixtures can be made in advance and frozen until needed. Substitute different dried fruits to create any fun mixture you like.