Post by Linda on Aug 23, 2002 11:37:51 GMT -6
3 c. all purpose flour
1 tsp. salt
1 c. shortening
1 egg, beaten
4 to 8 tbsp. water
1 tsp. vinegar
1 c. sugar
1/3 c. cocoa
1 tsp. butter
Cooking oil
Combine flour and salt; cut in shortening until mixture resembles coarse cornmeal. Combine egg and water; sprinkle over flour mixture. Add vinegar and lightly stir until mixture forms a ball. Dough must hold together but not be sticky. Wrap pastry in waxed paper; chill at least 1 hour or until ready to use. Mix sugar and cocoa for filling. Roll pastry as thin as possible and cut into 5 inch circles. Moisten edges with water. Fill with 2 tablespoons sugar and cocoa mixture and place butter on top. Fold over top of pastry circle; press together edges and seal with fork tines dipped in flour. Seal must be secure to keep pie from opening while cooking. Place four pies in basket of deep fat fryer; lower into oil which has been preheated to 350 degrees. Cook until golden brown. Turning will not be necessary if oil is deep enough. Drain well.
1 tsp. salt
1 c. shortening
1 egg, beaten
4 to 8 tbsp. water
1 tsp. vinegar
1 c. sugar
1/3 c. cocoa
1 tsp. butter
Cooking oil
Combine flour and salt; cut in shortening until mixture resembles coarse cornmeal. Combine egg and water; sprinkle over flour mixture. Add vinegar and lightly stir until mixture forms a ball. Dough must hold together but not be sticky. Wrap pastry in waxed paper; chill at least 1 hour or until ready to use. Mix sugar and cocoa for filling. Roll pastry as thin as possible and cut into 5 inch circles. Moisten edges with water. Fill with 2 tablespoons sugar and cocoa mixture and place butter on top. Fold over top of pastry circle; press together edges and seal with fork tines dipped in flour. Seal must be secure to keep pie from opening while cooking. Place four pies in basket of deep fat fryer; lower into oil which has been preheated to 350 degrees. Cook until golden brown. Turning will not be necessary if oil is deep enough. Drain well.