Pulse flour, cocoa powder, sugar, and salt in a food processor until combined.
Add butter and pulse until butter is pea-sized.
Add water one tablespoon at a time until the pie dough is wet enough to stick together well if you pick up a clump of it.
Wrap pie dough in plastic wrap and refrigerate for at least 30 minutes.
Place all ingredients in a medium-sized mixing bowl and mix until thoroughly combined.
Assembly and Frying Instructions
Preheat fry oil in deep fryer to 350 F.
Roll dough to about 1/8" thick. Cut football shapes out of the dough. Mine were 5" long and I used a paper template to ensure that they were all consistent. Re-roll scraps as needed to use as much of the dough as possible.
Top half of the footballs with about 1 heaping tablespoon of brownie batter per football. Spread the batter in a strip along the inside of each football, leaving an open border around the edge. You won't use all of the brownie batter. You can bake any leftover batter in a ramekin at 350 F for about 30 minutes.
Brush a thin coating of egg around the edge of each brownie-covered football.
Top each brownie-covered football with a second football and use a fork to crimp the edge closed. Flip the footballs to the reverse side and crimp again to make sure that they are completely sealed.
Deep fry a few at a time (being careful not to crowd the fryer) for 6 minutes each, flipping halfway through. Turn out to a cooling rack to let excess oil drip off.
Chocolate Glaze Instructions
Sift powdered sugar and cocoa powder into a medium-sized bowl.
Stir in water a little bit at a time until the mixture is the consistency of a thick soup.
Dip each hand pie into the the glaze and set on cooling rack, dipped side up, to drip and dry. Use a toothpick to remove any large air bubbles. Once the glaze dries, dip and dry the same side a second time.
Decorating Icing Instructions
Sift powdered sugar into a small bowl.
Add water a little bit at a time until the mixture has a toothpaste-like consistency.
Transfer icing to a small plastic bag. Cut a TINY hole in the corner of the bag and pipe football lines on top of the chocolate glaze.
Store loosely covered in a single layer (they will get soggy in an airtight container) until ready to eat.