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For the filling, in
a saucepan combine sugar, flour, and unsweetened
cocoa powder. Stir
in 1/2 cup milk and butter or margarine. Cook and
stir over medium heat
till the mixture is thickened and bubbly. Cook
and stir 1 minute
more. Stir in vanilla. Cool.
For the dough, in
a mixing bowl stir together the biscuit mix and
1/2 cup milk. On a
well-floured surface knead the dough 12 strokes.
Roll the dough to
slightly less than 1/8-inch thickness. Cut dough
into twelve 4-inch
circles. Reroll as necessary. Place about
1 tablespoon filling
in the center of each circle of dough. Brush the
edge of the dough
with water. Fold the dough over the filling; press
the edges together
with tines of a fork to seal. In a skillet heat
1 inch cooking oil
to 375 . Fry the pastries, several at a time,
about 2 minutes or
until golden, turning once. Drain on paper
towelling. Sprinkle
warm pastries with sifted powdered sugar.
