Preheat the oven to 400 degrees F.

In a bowl, whisk the flours with salt. Cut in the coconut oil using a fork or a pastry cutter.

Drizzle the ice-cold water into the flour, a little at a time, while mixing with a fork, until the dough comes together.

Pat the dough into a disc, wrap tightly with cling wrap, and refrigerate for at least 30 minutes. You can make the dough a day or two in advance and refrigerate.

Heat the oil in a large saucepan.

Add the garlic, saute for a minute, then add the potatoes followed by the cabbage.

Cook the mixture for about 8-10 minutes, stirring frequently, until he cabbage has wilted and starts to change color.

Add the thyme, tomato paste, apple cider vinegar and tamari. Stir well to mix.

Add ¾ cup of water and give it all a good stir. Cover the saucepan and cook about 10 minutes or until the potatoes are cooked and really tender.

Add the smoked tempeh and stir well to mix. Make sure all of the water in the mixture has evaporated.

Roll out the dough to about ⅛th of an inch thickness. Using a three-inch cookie cutter, or a bowl, cut rounds from the dough. Roll up remaining scraps, roll out, and cut more rounds. You should have 20 when you're done.

Place about 2 heaping tablespoons of filling in the center of a round. Place a second round on top and pinch the edges together. You can crimp with a fork for a pretty look.

Repeat for remaining nine pies. Place all the pies on a foil-lined baking sheet.

Bake the hand pies in the lowest rack of the oven for 15 minutes or until lightly golden.

Remove, cool slightly on a rack, serve.