What is the secret to a flaky crust for these hand pies?

The key to a flaky crust is using coconut oil and ice water, mixing by hand until it resembles wet sand, and avoiding over-processing the dough.

Can I use different types of greens in the filling?

Yes, the recipe suggests using chard, spinach, or a mix of greens, tightly packed, to create a flavorful and vibrant filling.

To prevent a watery filling, ensure you wilt the greens thoroughly and add a teaspoon of lemon juice, which also brightens the flavors.

After stuffing each dough circle, fold it in half and use a fork to firmly seal the edges of each pie, creating a decorative and secure crimp.

Bake the hand pies for 20-25 minutes at 350 degreesF, or until you observe that their tops have turned a beautiful golden-brown color.

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Easy and delicious hand pies, filled with lightly seasoned mushrooms and greens.

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In a large bowl, mix the flour and salt with your hands. Slowly start adding the coconut oil with your hands and integrate with the flour and salt. You are looking for a consistency that resembles wet sand. You can also do it in the food processor. Do not over process.
When it looks like wet sand, add the ice water spoonful by spoonful until it all comes together as a smooth dough.
Cover with a damp cloth and set aside.
Pre-heat the oven to 350°F.
Heat the olive oil in a skillet. Add the onion and when transparent add the mushrooms. Move constantly to prevent sticking.
Add the greens to wilt and then the teaspoon of lemon juice.
Roll the dough on a silicone mat or parchment paper until about 1/8 inch thick. Cut into circles.
Stuff each circle of dough with the mushroom mixture and fold in half. With a fork, seal each pie.
Put on a baking sheet and put in the oven for 20-25 minutes, or until you see that the hand pies are golden on the top.