En Croute

I keep looking for different hand pie recipes, so when I saw this one I had to try it. This one is great! It differs from others in being a yeast dough and not a crust.

1 cup warm water (120°-130°)

½ cup butter, room temperature

1 tsp salt

2 tbsp sugar

3½ cups bread flour

2¼ tsp yeast

For the cheese filling

1 egg

½ cup ricotta cheese

2 tbsp grated parmesan cheese

2 tsp chopped parsley

1 cup shredded mozzarella cheese

For the sausage cheese filling

½ pound bulk pork sausage, browned and drained

¾ cup grated Swiss cheese

2 tsp prepared mustard

1 tbsp prepared horseradish

Combine the yeast, 1 cup flour, sugar, and yeast in a stand mixer using the paddle attachment.

Add the, water and butter, beat for 4 minutes on medium speed.

Change the paddle attachment to the dough hook.

Gradually add remaining flour and knead for 5-7 minutes until smooth and elastic.

Place dough in lightly oiled bowl and turn to grease top.

Cover and let rise for 20 minutes.

Turn the dough onto lightly floured surface; punch down to remove air bubbles.

Divide the dough into 12 parts.

Roll each piece into a 4-inch circle.

Spoon about 1 tablespoon of filling onto each circle.

Fold the circle in half and seal edges by pressing with your fingers, then with a fork.

Brush tops with a beaten egg.

Bake at 400° for 12 to 15 minutes.

Remove from cookie sheet.

Serve warm.

I made the cheese filling with vegetarian sausage.