Sift the flour and salt together in a medium bowl. Cut in the lard or shortening with a fork or pastry blender or work it in with your fingers until the flour clumps together.
Add the cold espresso 1 tablespoon at a time, working it into the dough until it is just moist enough to hold together. Form the dough into a ball, wrap it in plastic wrap and refrigerate for at least 1 hour.
For the filling, sift the sugar and cocoa powder together in a medium bowl. Cut the butter into the dry ingredients until the mixture forms small pebbles. Stir in nuts, if using.
To make the pies, roll out the crust until it is no more than �-inch thick. Cut into circles using a coffee can or saucer as a guide.
Spoon 2 tablespoons of filling into the center of each crust. Dip your fingers in water and moisten the edges of the crust. Fold the crust over the filling so that the edges align. Seal the edges by pressing with your fingers, then crimp with a fork.
Heat 1 inch of lard or shortening in a heavy skillet over medium heat until it reaches 350 degrees. Gently place the pies into the hot oil one or two at a time. Cook for 1 minute, then flip and cook for another minute. Drain the cooked pies on a cooling rack or a plate lined with paper towels.
½ tsp. sea salt
½ cup chilled lard or shortening
½ cup cold espresso
For the filling: 1 cup sugar
1 cup unsweetened cocoa powder
8 Tbsp. unsalted butter
½ cup pecans or walnuts (if desired)
This article appears in Oct 1-31, 2009.