Combine the wheat flour and 1 pinch of salt in a mixing bowl.

Add the diced vegan butter or block margarine to the flour mixture.

Rub the fat into the flour with your fingertips until sandy with small lumps.

Add 2 tablespoons of water and mix briefly until the dough forms a ball.

Wrap the dough in reusable food wrap and refrigerate it for 30 minutes.

Chop the parsley, garlic, onion, mushrooms, and pickled chili peppers.

Heat the cooking oil in a frying pan and sauté the parsley, garlic, and onion until fragrant.

Add the cooked lentils and mushrooms, then sauté for 5 minutes.

Stir in the tomato paste, thyme, 1/2 teaspoon salt, allspice, paprika, black pepper, pickled chili peppers, and lime juice.

Simmer the filling for 10 minutes, then let it cool until easy to handle.

Preheat the oven to 200°C (400°F) and line a baking sheet.

Roll out the chilled dough on a lightly floured surface until about 3 mm thick.

Cut the dough into an even number of circles using a round pastry cutter.

Place 1 tablespoon of filling in the center of half of the dough circles.

Cover each filled circle with another dough circle and press the edges firmly to seal.

Mix the plant-based milk and maple syrup in a small bowl.

Brush the glaze over each hand pie and pierce the tops with a fork to vent steam.

Bake for 15 minutes at 200°C (400°F) until the hand pies are deeply golden.