Mix all-purpose flour, whole wheat flour, and salt in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in ice water until dough forms. Divide into 8 pieces, shape into balls, cover, and set aside.

Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft and translucent, around 300 seconds. Stir in carrot, turnip, potatoes, and mushrooms. Add water, bouillon cube, tarragon, salt, and pepper. Cook for 900 seconds.

Preheat oven to 400°F (200°C).

Roll each dough ball into a 6-8 inch diameter circle. Place 1 cup of filling on one side of each circle. Fold the dough over filling, seal edges, and brush with beaten egg.