For the Dough:
250gm Whole Wheat Flour
1 tbsp Dry Yeast
150-170ml warm water
1 tbsp Olive Oil
For the Stuffing:
2 tbsp coconut oil
½ medium onion, chopped
2 stalks celery, chopped
1 tsp chopped fresh thyme
1 cup Goody Sliced Mushrooms
Kosher salt and freshly ground black pepper
1 tbsp flour
2 cups chicken stock
½ cup Goody Corn, drained
½ cup Goody Red Kidney Beans, drained
1 cup shredded cooked chicken breasts
½ cup fresh parsley leaves, chopped
1 large egg, lightly beaten
1.For the dough, mix all the ingredients and kneed to soft dough. Rest for 45 min to an hour at 30 degrees to prove.
2.Preheat oven to maximum heat.
3.For the filling: Add the oil to a large pot over medium-high heat. Add the onion, celery and thyme and cook, stirring, until soft, about 5 minutes. Add the mushrooms, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until soft, about 4 minutes. Add the flour and cook, stirring, 2 minutes. Add the stock, corn, and red kidney beans. Bring to a boil, then reduce the heat to medium-low and simmer until thick, about 3 minutes. Stir in the chicken and parsley and add salt and pepper to taste. Allow the mixture to cool completely
4.Roll out dough to ½ cm thickness, with a round cutter, cut out different pieces of dough. Roll out the remaining dough and cut it out.
5.Place 2 tablespoons of filling in the center and brush the edges with beaten egg. Place another round of dough over the filling; seal the edges with a fork. Brush the entire pie with more egg, cut a few slits in the top, and place on a prepared baking sheet. Repeat with the remaining dough and filling.
6.Bake the pies until they're golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly before serving.