| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Chocolate, Ethnic |
8 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour — fat |
|
|
Removed |
| 1 |
ts |
Salt |
| 1/2 |
c |
Vegetable shortening — * |
|
|
See note |
| 1/3 |
c |
Water — cold |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Cocoa powder — unsweetened |
| 1 |
|
Stick margarine — cold |
|
|
Oil |
INSTRUCTIONS
* Use peanut or safflower oil 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 1/8 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 opposite side
over mixture and seal with a fork dipped in flour. 5. Pour oil to a depth
of about 1/2 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
From: Marlin <jib@clam.Rutgers.Edu> Date: Sat, 18 Feb 95 18:23:51 Est
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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