| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Mexican |
Appetizers, Mexican, Chili |
20 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Hot chili powder |
| 1 |
lg |
Pinch cayenne pepper |
| 1/4 |
c |
Butter or margarine |
| 1/2 |
c |
Finely grated Cheddar cheese |
| 1 |
|
Egg, beaten |
| 1 |
tb |
Cold water |
| 1 |
tb |
Sesame seeds |
| 1 |
tb |
Poppy seeds |
INSTRUCTIONS
Preheat oven to 400'F. (205'C.). Sift flour, salt and spices into a bowl.
Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese
and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to
cheese mixture and mix to form a fairly stiff dough. Knead gently on a
lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges.
Cut in half lengthwise and transfer to a baking sheet.
Breush each half with remaining egg mixture. Sprinkle 1 half with sesame
seeds and the other half with poppy seeds. Cut each half in 10 triangles
and separate slightly to prevent sticking. Bake in preheated oven 10-12
minutes or until light golden and cooked through. Cool on a wire rack.
Store in an airtight container up to 2 weeks.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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