For the Pastry:

1. Preheat oven to 400 degrees Fahrenheit or the directed temperature on package direction if using store-bought pastry.
2. Add the flour to a medium-sized bowl.  Add salt and stir. Add the vegan butter and using a pastry cutter or two knives cut into the flour. When ready the flour will look like coarse breadcrumbs.  There should be no big lumps of butter.
3. Once the butter is cut in add the cold water a tablespoon at a time until it forms a dough with your hands.  It’s important to add the water gradually. You should only need about 3-4tbsp, but all flours have different absorbencies. The dough should be soft but not sticky.  If it is, add a little more flour until it becomes soft. Note: Only handle the dough as much as you need to. Overhandling pastry makes it tough.
4. Let rest for 30 mins.

For the Filling:

1. Heat olive oil (or a few tbsp of oil or broth) in a medium-sized skillet over medium heat.  Add mushroom (see here for cooking directions). Add onions and sauté until golden brown (4-5 mins).  Add garlic, kale, rosemary and thyme to the mushrooms. Salt and pepper to taste.
2. Remove the mixture from heat and let cool.

For the Pie:

1. Line a baking sheet with parchment paper.
2. Mix the milk and maple syrup in a small bowl or cup. Set aside
3. Lightly flour a surface and roll out dough.  Cut out 2 circles about 6-8 inches. Fill with mushroom filling.
4. Using a pastry brush or your finger brush some milk mixture around the perimeter of the dough.
5. Fold the pastry in half and crimp the dough edges closed with your fingers. 
6. Brush each top generously with milk mixture.
7. Use a sharp knife to make two small incisions in the middle of the dough to vent steam.
8. Place on a baking sheet and bake for 30-35mins or until golden brown.