Kale+Mushroom Whole Wheat Pecan Handpies

My friend Emily recently went to Texas and brought me back some whole wheat flour from Barton Springs Mill, so all of my baking lately has revolved around trying to use it well. Whole wheat flour doesn’t have the same capacity for gluten development as AP flour, which is why breads don’t have the same structure and pie crusts aren’t as sturdy. With this…