30 Little Filled Pies

3 1/4 c  All purpose flour; up to 3-3/4 c
    1    Pkg quick rise/active dry yeast
    2 tb Sugar
    1 ts Salt
    1 c  Water
  1/2 c  Butter
         Cheese Filling For 15 Pies:
    1    Egg
  1/2 c  Ricotta cheese
    2 tb Parmesan cheese
    2 ts Parsley
    1 c  Mozzarella cheese; grated
         Sausage Filling For 15 Pies:
  1/2 lb Pork sausage;
         - browned, drained
  3/4 c  Swiss cheese; grated
    2 ts Mustard
    1 tb Horseradish

In large mixer bowl, combine 2 cup flour, yeast, sugar, and salt.
Heat water and butter to 120 to 130 F. 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 to
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 tb 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 F for 12 to 15 minutes until golden
brown. Remove from cookie sheet. Serve warm.

Fillings:

Combine the ingredients for the cheese filling and then combine 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.