Chili Cheese Empanaditas

Course : Appetizers
Serves: 32
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15 ounces pie crusts refrigerated
3/4 cup Mexican-style four-cheese blend finely shredded
1/3 cup green chilies canned diced , drained
1 package Yellow cornmeal
1 large egg
1 tablespoons water
1 tablespoons Chili powder
1 cup Sour cream if desired
1 bottle Taco sauce if desired

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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