Total Comments: None
Post a Comment
- ½ cup sugar
- 2 tablespoons cocoa powder
- 4 tablespoons butter or margarine
- ⅓ cup flour
- 1 cup evaporated milk
- 1 teaspoon vanilla
- 4 cups flour
- 4 tablespoons sugar
- pinch of salt
- 1 cup shortening
- 1 egg, well beaten
- 1 (12-ounce) can evaporated milk
- Wesson or restaurant oil for frying
Tips & Notes
• If you don't have a mixer or mixer attachment, do it the old-fashioned way by crisscrossing a couple of dinner knives through the mixture.
• A plastic 3-pound margarine tub top works well for cutting the dough into rounds.
• Add a little extra cocoa or chocolate syrup to make the filling richer.
- Combine ingredients.
- Cook on medium heat, stirring constantly until thickened.
- Allow to cool and thicken before using as pie filling.
- Mix together dry ingredients.
- Cut in shortening using a mixer and its bread hook attachment.
- Stir in egg; add milk.
- Roll out on a floured biscuit board, as thin as possible, but no less than ¼-inch. Cut into rounds.
- Center 2-3 tablespoons of filling on one half of each round, then fold over and seal with fork or edge of saucer.
- Heat oil in a large skillet on medium heat and fry pies to a golden brown, turning once.