Southern Fried Chocolate Pies
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup vegetable shortening
- 1/3 cup cold water
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup (1 stick) cold margarine
- Vegetable oil*
* Use peanut or safflower oil or solid vegetable shortening for frying.
- Crust: sift flour and salt together; cut in the shortening with a pastry blender or
2 knifes, until mixture resembles coarse cornmeal.
- Add ice water a little at a time while tossing with a fork, until dough holds together.
Do not get too moist.
- Roll out dough to 1/8 inch thick. Cut into circles about five inches in diameter.
- Mix cocoa powder with the sugar. Place 2 to 3 tablespoons of this mixture onto
one half of the circle and place 3 very thin slices of cold margarine on top. Fold opposite side over mixture and seal with a fork
dipped in flour.
- Pour oil to a depth of about 1/2 inch in a cast iron skillet. Heat over medium-high
heat until very hot.
- Place pies in a single layer in oil and fry, turning to brown each side.
- Serve hot, warm, or cold.