Finnish pies filled with dried fruit

Ingredients:

• 2 cups of premium flour + extra for working with the dough
• 2 tbsp. granulated sugar
• 0.5 tsp salt + a pinch
• 1/4 tsp baking powder
• 1/4 cup chilled shortening
• 6 tablespoons chilled unsalted butter, diced
• 1 teaspoon freshly squeezed lemon juice
• 3/4 cup heaped of dried fruit mixture (apples, dried apricots, cherries)
• 2 tablespoons of honey
• 0.5 tsp ground cinnamon
• 1 large egg, lightly beaten
• Coarse crystal sugar, for sprinkling

Preparation:

1. Combine the flour, granulated sugar, salt, and baking powder in a food processor and pulse until combined. Add the shortening and 4 tablespoons of butter; pulse until pea-sized chunks of shortening and butter remain. Add the lemon juice and 5 tablespoons of ice water; pulse until combined. Gradually beat in another 1 tablespoon of water until the dough comes together.
2. Place it on a sheet of plastic wrap, form it into a disk, wrap it, and refrigerate for 1 hour.
3. In a microwave-safe bowl, combine the dried fruit, the remaining 2 tablespoons butter, and 1/3 cup water. Cover and microwave until softened, about 3 minutes. Let stand for 10 minutes, then transfer the dried fruit and liquid to a food processor. Add the honey, cinnamon, and a pinch of salt; pulse to form a paste.
4. Position oven racks in the upper and lower thirds of the oven; preheat oven to 375°F (190°C). On a floured work surface, roll out the dough to a thickness of 0.3 cm. Using a 3-inch cookie cutter, cut out circles from the dough. Gather the scraps, re-roll, and cut out more circles.
5. Spoon 1 teaspoon of filling onto each circle; brush the edges with beaten egg. Fold the dough over the filling and press the edges to seal; transfer the pies to a baking sheet. Brush the tops with beaten egg and sprinkle with coarse sugar; cut a few slits in the surface of each pie. Refrigerate until the dough hardens, about 15 minutes.
6. Bake, rotating the pans halfway through, until golden brown, 25 minutes. Let cool completely on the pans.