Step 1

Whisk together the flour and salt in a medium bowl.

Step 2

Add the chilled shortening and work it with your fingers until you have evenly crumbled pieces.

Step 3

Add the chilled butter and working with a pastry blender, cut in the butter until mixture is blended. Leaving little chunks of butter is fine – this will create nice air pockets when baked.

Step 4

Add in 4 tablespoons of ice water and toss gently to combine. Continue to drizzle water into mixture until it is fairly cohesive and holds together when gathered and squeezed in your hands.

Step 5

Be careful not to add too much water or overwork the dough.

Step 6

Divide dough in half, roughly shape into two discs, wrap in plastic, and refrigerate at least one hour.

Step 7

To roll out dough, lightly flour a work surface and roll one disc at a time to desired thickness. Use a large round cutter and place discs on parchment lined cookie sheet. Refrigerate at least one hour, remove and roll out discs several more times to produce a thinner crust. Pop back in freezer while making the filling.

Step 8

In a heavy bottomed saucepan, combine cocoa powder, brown sugar, cream, salt and roughly half of the chopped chocolate.

Step 9

Over medium-low heat, whisk until melted. Continue cooking on low heat and a gentle simmer, about 5 minutes.

Step 10

Remove from heat and add remaining chocolate, cut up butter, and vanilla. Stir until mixture is smooth.

Step 11

Set aside to cool (if in a hurry, pop it in the freezer for a few minutes.)

Step 12

Preheat oven to 400 degrees. Line a rimmed cookie sheet with parchment and place four rounds on pan. Using a pastry brush, dab water around the edge of the disc.

Step 13

Add 2 tablespoons of chocolate filling to eat round in the center. Fold one side over the filling, pinching edges together. Use a fork to seal the edges. Pop back in the freezer for a few minutes.

Step 14

Bake for 20 minutes. Check if crust is golden brown – if not – put back in for 3-5 more minutes.