Preparation / Directions:
1. Let pie crusts stand at room temperature 5 to 10 minutes. Heat oven to 400 degrees. Mix cheese and chilies.
2. Unfold one pie crust, placing on surface lightly dusted with cornmeal. Roll to a 13-inch circle. Cut into sixteen 3-inch rounds, rerolling scraps as necessary. Repeat with remaining pie crust.
3. Spoon 1 teaspoon cheese mixture onto center of each pastry round. Moisten edges of pastry with water; fold pastry in half over filling. Seal edge with fork. Place on ungreased cookie sheet.
4. Lightly beat egg and water. Brush mixture on pastries; sprinkle with chili powder.
5. Bake 12 to 14 minutes or until golden brown. Serve warm with sour cream and taco sauce.
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