Hand Pies with Mushroom Duxelle and Spinach

Ingredients

• 360 g plain flour
• Pinch of salt
• 180 g cold vegan butter, cubed
• Ice cold water
• 250 g mushrooms
• 2 tbsp vegan butter, divided
• ¼ cup finely chopped shallot
• 1 ½ tbsp fresh thyme, chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• ¼ cup white wine
• 300 g baby spinach
• 30 mL water
• 1 tbsp plant-based milk
• 1 tbsp cold water