Yield: 8 servings
Measure | Ingredient |
---|---|
2 cups | All-purpose flour -- fat |
\N \N | Removed |
1 teaspoon | Salt |
½ cup | Vegetable shortening -- |
\N \N | Solid |
⅓ cup | Water -- cold |
¾ cup | Sugar |
½ cup | Cocoa powder -- unsweetened |
1 \N | Stick margarine -- cold |
\N \N | Oil |
* Use peanut, safflower or solid vegetable shortening for frying. 1.
For crust: sift flour and salt together; cut in the shortening with a pastry blender or 2 knifes, until mixture resembles coarse cornmeal.
2. Add ice water, a little at a time while tossing with a fork, until dough holds together. Do not get too moist. 3. Roll out dough to ⅛ inch thick. Cut into circles about five inches in diameter. 4. Mix cocoa powder with the sugar. Place 2-3 tablespoons of this mixture onto one half of the circle and place 3 very thin slices of cold margarine on top. Fold opp 5. Pour oil to a depth of about ½ inch in a heavy skillet. Heat over medium-high heat until very hot. Place pies in a single layer in oil and fry, turning to brown each side. An iron skillet works best. Serve hot, warm, or cold.
Recipe By : Jo Anne Merrill