To make the crust, whisk together the flour and salt in a large mixing bowl. Use a pastry cutter to incorporate the cold butter into the flour. When the butter is about the size of small peas, add the cold water, and use a rubber spatula to work together.

When the dough starts to hold together, turn out on to a piece of plastic wrap, wrap tightly, and refrigerate while you make the filling.

Melt the butter in a large skillet over medium heat. Add the garlic and cook for a minute.

Add the flour and whisk together with the butter to make a roux. Cook for a minute.

Add the mushrooms to the skillet and cook for three minutes.

Pour the stock into the pan and mix well to loosen up the roux. Make sure there are no lumps of flour remaining. Then add in the milk and bring to a simmer over medium/high heat. Simmer for five minutes.

Preheat the oven to 350 degrees F.

Turn off the heat and add the kale. Cover with a lid and let sit while you roll out the dough.

Remove the crust from the refrigerator. Lightly flour a work surface and place the dough in the center. Roll the dough until it is ¼ inch thick.

Cut 4, 5 ½ inch wide circles and 4, 3 ½ inch circles. Grease a large, 6 cavity muffin tin. Lay the larger circles into the cavity of the muffin tin. Form to the tin and pull a little edge up around the top of the tin, this will help you make a cute crimped edge. Fill the dough with a ladle and a half of the filling. Place the smaller circle of dough on top. Crimp the edges together and cut a cross into the center of the top of the dough for an air vent. Continue with each pie.

Bake the pies for thirty minutes. Let cool in the tin for five minutes then transfer to a wire rack to finish cooling completely. If you are serving right away, let cool at least fifteen minutes before serving.