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
* 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.
Yields
8 Servings