Fruit Nut Turnovers

2 cups sifted flour
1 teaspoon salt
2/3 cup shortening
3 tablespoons or more ice water
1/2 cup apricot preserves
1/3 cup seedless raisins
4 oz. red maraschino cherries, chopped
1/3 cup chopped walnuts
Butter
1 egg yolk
1 teaspoon water
Sugar

Oven: 400 degrees

Sift flour and salt into a bowl. Cut in half the shortening until the mixture resembles fine meal. Cut in remaining shortening until the size of small peas. With a fork, stir in just enough ice water to bind the crumbly mixture together. Dough will ball and follow fork around the bowl.

Turn dough out on a floured board and cut into two pieces. Roll each piece into an 8x12-inch rectangle. Cut into four-inch squares. In a saucepan, heat the preserves and raisins briefly, until the preserves melt and the raisins plump.

Drain and chop the cherries. Add to preserve mixture along with the nuts. Place a rounded measuring tablespoonful of the mixture on each pastry square and top with a quarter-teaspoon of butter. Fold pastry over filling to form a triangle and seal the edges with the tines of a fork.

In a cup, stir the egg yolk with the teaspoon of water. Brush over the tops of the filled pastry, and sprinkle with sugar. Place turnovers on a baking sheet and bake about fifteen minutes, or until golden brown. Remove with a spatula to racks and allow to cool. Makes twelve turnovers.

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