Mix flour in a medium bowl with salt and shortening until it forms little pea-sized balls.
Drizzle the water into the flour and shortening mixture and gently mix until it’s all combined into a soft dough.
Take out ¼ cup of dough and add tomato paste. Once combined, slightly mix with remaining dough to create a marbled effect.
Cut mushrooms and Swiss chard into thin slices. Dice bell pepper, celery and onions. If you do not like the trinity ingredients (onion, celery and bell pepper), you can omit one or more of them. But you should compensate with more of the other ingredients to have about three cups of mushroom filling mixture.
Heat a pan to medium heat and add oil, onion, celery, and bell pepper.
Once the onions are nearly translucent and the bell pepper is softened, add in mushroom, Swiss chard, minced garlic, and seasonings. Once cooked (about 8 minutes for trinity and then 3-5 minutes more for mushrooms and chard) set aside in a bowl.
Roll out the dough. Use a 3-inch circle cutter to make hand pies and lay 12 on a baking sheet.
Layer 4 tablespoons of filling on one circle of dough and place another circle of dough on top. Take a fork and gently press the edges together just enough for the edges to come together
Cut an x shape with a knife on the top layer of dough for each completed hand pie.
Bake at 350°F degrees for 10-15 until pie crust is cooked. Let cool for a few minutes and serve.
