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1
For the crust: Put 1 1/2 cups of flour and the salt in a food processor, pulse for a second to combine.
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2
Add the butter and process until combined.
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3
Add the remaining flour and process again.
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4
Move to a bowl and set aside.
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5
In a small bowl, beat the egg and water together until well combined then add the egg/water to the dough mixture and mix with a wooden spoon.
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6
If you add the water and egg with the food processor, your dough will turn out crispy and cracker like.
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7
Form the dough into a disk, cover with plastic wrap and chill for at least 1 hour.
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8
For the filling: Heat the oil in a saucepan over medium heat.
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9
Add the onions and cook until opaque, about 3 minutes.
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10
Add the garlic and the mushrooms and cook until the mushrooms are soft, adding a little more oil if the pan gets dry.
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11
Add the remaining filling ingredients and cook until the pork is cooked through about 8 minutes.
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12
Then remove the pan from the heat and allow to cool.
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13
Preheat the oven to 400F.
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14
Once the dough is chilled, roll out on a flat surface and cut into sections that are 6 inches wide by 8 inches long.
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15
Add 1/4 cup of the filling to one end of the strips, keeping at least an inch between the filling and the edges.
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16
Fold the empty half of the dough over the filling and press the edges until secure.
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17
Transfer the pie to a baking sheet (sprayed with cooking spray or covered with parchment paper to prevent sticking).
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18
Repeat until all the dough and filling are used.
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19
Brush the tops of the pies with melted butter and sprinkle with a little salt.
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20
Recipe should make between 8 and 10 pies.
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21
Bake at 400F for 20-25 minutes or until golden brown.
