• In a medium bowl, combine the flour and salt. Cut in the shortening with a long tined fork. Add the milk and stir until the dough sticks together.
• Divide the dough into ten ball shaped portions.
• In a separate bowl, stir together melted butter, cocoa powder, and sugar until it forms a paste.
• Pour oil to a depth of 1/4 inch in a large skillet and place over medium high heat to preheat while you assemble pies.
• On a floured surface, roll or pat each dough ball into a 6 inch circle. Place 2 tablespoons of chocolate paste in center of each. Dip fingertips in water and run around outside edges of crust. Fold over and crimp with fork to seal.
• After oil has heated for at least five minutes, reduce heat to medium. Carefully add a few pies at a time to hot oil and cook until browned on one side, flip and brown on the other.
• Remove to paper towel lined plates and repeat until all pies are cooked.

Cool slightly before serving.

Store leftover pies at room temp for up to three days.