Emily's Chocolate Fried Pies

2  cups		all purpose flour
4/5  cup		milk, more if needed
1/4  cup		vegetable oil
1/2  cup		sugar
3  tablespoons		unsweetened cocoa powder
2  tablespoons		butter or margarine, melted
1  teaspoon		Vanilla Extract
1/4  tablespoon		Gold Medal White All Purpose Flour - Enriched, Bleached, Presifted

Tip: Click on the ingredient links to learn the nutritional information for all the Emily's Chocolate Fried Pies ingredients. The serving size for any ingredient in Emily's Chocolate Fried Pies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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 ¼ 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.