Add in a bowl 4 cups of flour, a teaspoon of salt and, for flavor, italian herbs.
Add stick butter, vegetable shortening. As you mix it, dribble in about 1/4 cup of cold water. Blend with a pastry cutter until it's crumbly, like wet sand. It should stick together when you squeeze it into a ball.
Turn the dough onto a sheet of plastic wrap and squeeze it into a big ball, then smash it flat. Throw this into the fridge to chill.
Dice the of onions. This was about 5 small onions. slice the garlic
Heat up several tablespoons of oil
Add rubbed sage, oregano and italian herb blend, plus red pepper
Sweat the onions. You want to get some of the water out, but not make them too caramelized
While the onions cool, chop your veggies garlic, carrots, potatoes, turnip and mushroom, with herbs
Get your dough out and set up your work station. You'll need a clean dry surface like a pastry mat, a rolling pin, egg wash (egg white and water) and a parchment covered baking sheet, plus your filling.
Roll out your dough to the desired size.
Add your filling. Don't over-fill. Brush the edge with egg wash and fold over, pinching the edges well
Transfer to baking sheet If your dough gets difficult to work with or sticky, put it back in the fridge for a few minutes