To make the dough, sift the flour into a large mixing bowl.
Add the shortening
and butter and rub into the flour with your fingertips until the mixture resembles
Gradually blend in the water to make a soft dough.
Wrap in plastic
wrap and chill in the refrigerator for 30 minutes.
Mash the bananas in a bowl with a fork and stir in the apricots, nutmeg, and
orange juice, mixing well.
Roll the dough out on a lightly floured surface and cut
out 4-inch rounds. Spoon a little of the banana filling onto one half of each round
and fold the dough over the filling to make semicircles. Pinch the edges together
and seal by pressing with prongs of a fork. Arrange the pastries on a nonstick cookie
sheet and brush them with the beat on egg yolk to glaze.
Cut a small slit in each
pastry and cook in a preheated oven at 350 degrees F for about 25 minutes or until