2 c. all-purpose flour
1 tsp. salt
2/3 c. shortening
1/3 to 1/2 c. cold water
1 1/2 c. filling
Cooking oil for frying

FILLING:

1 1/2 c. chopped walnuts or pecans
1/2 c. strawberry, apricot, fig or peach preserves
1 tsp. lemon juice or orange juice
1/4 tsp. ground nutmeg

Stir together flour and salt; cut in shortening until pieces are size of small peas. Sprinkle 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat until all is moistened. Divide dough in half. On floured surface, roll each half to 1/8 inch thickness. Cut into 3 inch rounds. Place 1 heaping teaspoon filling in center of each; fold to make half circle. Seal edges by pressing with tines of fork.

In wok, heat 2 inches oil to 375 degrees. Fry a few at a time about 4 minutes or until golden brown, turning once. Drain on paper towel. Makes about 32.