Southern Fried Chocolate Pies
Recipe By : Jo Anne Merrill
Servings : 8

2 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable shortening* see note
1/3 cup cold water
3/4 cup sugar
1/2 cup cocoa powder, unsweetened
1 stick (1/2 cup) margarine, cold
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 2-3 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.

*Use peanut or safflower oil or solid vegetable shortening for frying.