Chocolate Pastry Dough

Chocolate pastry dough?, you say. YES!, I say. 

Just think of the possibilities . . . Drool city, right? Can you imagine strawberry pie with a chocolate crust or chocolate empanadas with rasperry filling? Wow! 

But, the first thing I am making with this chocolate delight is chocolate fudge Pop-Tarts. Look for that post later this week. Until then, here is the recipe for the dough. What will you make with it?

What You Will Need:
Medium Bowl
Whisk
Pastry Cutter
Small Bowl
Rolling Pin
Silicone Mat or Clean Counter

Ingredients:
1 cup Soy Flour
1/2 cup Tapioca Starch/Flour
1/2 cup Corn Starch
1/4 cup Potato Starch
3 Tablespoons Cocoa Powder
2 Tablespoons Sugar
1 rounded teaspoon Xanthum Gum
1/2 teaspoon Salt
1 cup Unsalted Butter, cold
1 Extra Large Egg, cold
1 Tablespoon Apple Cider Vinegar
6 Tablespoons Water, Ice Cold
Soy Flour for dusting

Directions:
In a medium bowl, whisk together soy flour, tapioca starch, corn starch, potato starch, cocoa powder, sugar, xanthum gum, and salt.

Slice butter and add to dry ingredients.

With pastry cutter, cut butter into dry ingredients until balls the size of peas are formed.

In a separate small bowl, beat the egg and mix in the vinegar and water.

Add the wet ingredients to the dry ingredients. Mix until the dough comes together to form a ball. You may (will likely) need to work this together with your hands.

Divide the dough in two, flatten into disks, and wrap in plastic wrap. Refrigerate for at least one hour.

Lightly dust silicone mat or clean counter top with soy flour. With rolling pin, roll out dough to 1/8-1/4" thick. 

There you have it. This dough is ready for whatever delicious creation you intend to use it for. 

"I didn't hear the question, but I am pretty sure chocolate is the answer."
Well, that about sums it up. Pretty much everything is better with chocolate.

~Sheryl