30 Little Filled Pies

3 1/4 – 3 3/4 cup all purpose
flour
1 pkg quick rise/active dry yeast
2 tablespoon sugar
1 teaspoon salt
1 cup water
1/2 cup butter/margarine
CHEESE FILLING – FOR 15 PIES
1 egg
1/2 cup ricotta cheese
2 tablespoon parmesan cheese
2 teaspoon parsley
1 cup grated mozzarella cheese
SAUSAGE CHEESE FILLING – FOR 15
1/2 lb pork sausage browned and
drained
3/4 cup grated swiss cheese
2 teaspoon mustard
1 tablespoon horseradish

In large mixer bowl, combine 2 cup flour, yeast, sugar
and salt. Heat water and butter to 120-130 degrees. Add
liquid to flour mixture and blend at low speed until
moistened; beat 3 minutes at medium speed. By hand,
gradually stir in enough remaining flour to make a soft
dough. Knead on floured surface until smooth and elastic,
3-5 minutes. Divide dough into 6 parts and place each in a
small plastic sandwich bag. Flatten to a disk shape and
let rest for 5 minutes. These disks may be refrigerated or
frozen for convience. When ready to use bring to room
temperature. For immediate use, let disks rise 15 minutes
before dividing and shaping. Divide each part into 5
pieces. Pat each piece into a 4 inch circle and place on
greased cookie sheet. Spoon about 1 tablespoon filling on
each circle. Fold half of circle over filling. Seal edge
by pressing with a fork. Brush tops with beaten egg. Bake
at 400 degrees for 12-15 minutes until golden brown.
Remove from cookie sheet. Serve warm.
FILLINGS – Combine the ingredients for the cheese
filling and thencombine the sausage cheese filling to make
the two fillings.

Notes: We used puff-pastry dough for the shells “Gimme
Lean” Vegetarian Sausage for the sausage pies and they
turned out great…

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