Southern Fried Chocolate Pies

[Guest guest]

Southern Fried Chocolate Pies

 

2 cups all-purpose flour

1 teaspoon salt

1/2 cup vegetable shortening

1/3 cup water, cold

3/4 cup sugar

1/2 cup cocoa powder, unsweetened

1 stick margarine, cold

oil, use peanut or safflower oil

 

For 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 heavy skillet. Heat over medium high

heat until very hot. Place pies in a single layer in oil and fry, turning to

brown each side. An iron skillet works best.

Serve hot, warm, or cold.