Ingredients
1 3/4 c. Bisquick
1/4 c. all-purpose flour
5 tbsp. unsalted butter, cold, cut into cubes
3 tbsp. shortening (Crisco), cold, cut into cubes
Ice water, as needed
1 c. finely chopped broccoli florets
3/4 c. finely chopped red or orange bell pepper
1 c. grated mozzarella cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tbsp. chopped fresh flat-leaf parsley
2 tbsp. sour cream
1 egg, beaten, for egg wash
1 tbsp. water, for egg wash
Preparation
Step 1Combine Bisquick and flour in a large bowl. Cut in butter and shortening with a fork or pastry blender until the mixture begins to clump together. Step 2One tablespoon at a time, at the ice water, incorporating thoroughly between each tablespoon and using only enough to bring the dough together. Form dough into a disc, wrap in plastic wrap, and refrigerate at least 30 minutes before rolling out.Step 3Meanwhile, make the filling: Combine remaining ingredients in a second bowl, stirring together until well mixed. Preheat oven to 350 degrees F.Step 4Divide chilled dough into 8 pieces. On a floured work surface, roll out dough into small (3- to 4-inch) circles. Divide filling evenly between pies, putting filing into the center of each circle.Step 5In a small bowl, combine egg and water for egg wash and beat together with a fork. Lightly brush edges of circles with the egg wash, then fold each over into half moons and press lightly. Crimp edges with a fork to seal, then brush tops with more egg wash.Step 6Place pies on an ungreased baking sheet and bake 20-25 minutes at 350 degrees F. or until lightly browned. Serve warm.
