Chocolate Fried Pies

So Southern. So good. And you can use this pastry for your fruit-filled fried pies as well.

Pastry:

5 cups all-purpose flour

1 tablespoon salt

1 tablespoon sugar

1 cup vegetable shortening

1 large egg, slightly beaten

1 (13-ounce) can evaporated milk

Vegetable oil for frying

Chocolate filling:

1 ½ cups sugar

3 tablespoons cocoa

cup all-purpose flour

1 ½ cups milk

6 tablespoons butter

2 teaspoons vanilla extract

To create the pastry: In a large bowl combine the flour, salt, sugar, and shortening. Use a pastry blender to mix the dry ingredients and the shortening together. Add the egg and evaporated milk and mix to form the dough. Place the dough in the refrigerator for 30 minutes.

To make the chocolate filling: In a medium saucepan combine the sugar, cocoa, and flour. Add the milk and place over medium heat to cook. Let the mixture come to a boil, continue to stir and cook for 2 minutes until it thickens. Add the butter and vanilla. Place a piece of plastic wrap the size of the pan over the mixture. Let cool completely before making the pies.

To assemble the pies: Roll the pastry out on a lightly floured board to a ¼-inch thickness. Cut into 6-inch circles. Place 1 tablespoon of the chocolate filling in the center of each circle. Brush the top half of the circle with a few drops of water, fold the pastry in half, and press the edges together with a fork. Prick the top with a fork before frying.

Preheat a medium skillet with ½-inch of oil over medium heat. Test the oil by dropping a piece of dough into the oil. If the dough starts dancing you’re ready to fry. Fry each pie 3 minutes, or until browned. Turn over and fry 3 minutes on the other side. Remove to paper towels to drain.

Makes 2 dozen fried pies.