Mix all the dry ingredients together.
Add the Margarine & Crisco and mix by hand to eliminate lumps.
Slowly add some of the water working it into the flour, remove the protion that has absorbed the water. Set aside.
Repeat above step two more times until all the water is mixed into the flour.
Place all the dough back into the mixing bowl and knead until you have one large dough ball.
Let the dough rest at room temperature.
Knead the dough 3-4 time within a 4 hour period.
Pull off a piece of the dough, about the size of a small ball that will fit into the palm of your hand.
Roll out the dough into a small circle.
Wet half of the dough circle with water, this will act as glue once you placed your stuffing in the center of the dough circle and fold it over and end up with a halfmoon.
Use a fork to press the edges together and seal them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (39g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 41 (95%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 7.2mg||2 %|
|Sodium 786.1mg||27 %|
|Potassium 23.7mg||1 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 43
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